Mini Sticky Toffee Puddings – get ready to make a dessert that’s sure to impress! These little cakes are rich, moist, and covered in a decadent toffee sauce. They’re the perfect treat for any occasion, and surprisingly simple to make at home.
Why You Will Love This Recipe
These Mini Sticky Toffee Puddings are the ultimate comfort food. The warm, gooey toffee sauce soaks into the light, spongy cake, creating a melt-in-your-mouth sensation. What makes this recipe extra special is the individual serving size – perfect for portion control (if you can resist having more than one!) and elegant presentation. Plus, they’re easy to customize with your favorite toppings, such as a scoop of vanilla ice cream or a sprinkle of chopped nuts. This homemade dessert version is always a hit.
Ingredients
- For the Puddings:
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Toffee Sauce:
- 1 cup heavy cream
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Dates:
Place the chopped dates in a bowl and stir in the baking soda. Pour the boiling water over the dates and let them sit for about 10 minutes. This softens the dates and brings out their sweetness.
2. Cream Butter and Sugar:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. Add Eggs:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with the date mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fill Muffin Cups:
Grease and flour a 12-cup muffin tin. Fill each muffin cup about two-thirds full with the batter.
7. Bake the Puddings:
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare the Toffee Sauce:
While the puddings are baking, prepare the toffee sauce. In a saucepan, combine the heavy cream, brown sugar, and butter.
9. Simmer the Sauce:
Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
10. Add Vanilla:
Remove the sauce from the heat and stir in the vanilla extract.
11. Serve:
Once the puddings are out of the oven, let them cool slightly in the muffin tin for a few minutes. Then, gently remove them from the tin and place them on a serving plate.
12. Pour Sauce:
Poke holes in the top of each pudding with a fork and pour the warm toffee sauce over the puddings. Make sure each pudding is generously covered.
Serving Suggestions
For a truly indulgent experience, serve these Mini Sticky Toffee Puddings warm with a scoop of vanilla ice cream or a dollop of whipped cream. The coldness of the ice cream contrasts beautifully with the warm, gooey pudding.
To elevate the presentation, sprinkle some chopped walnuts or pecans over the puddings. You can also add a drizzle of extra toffee sauce for a more decadent look.
These puddings are perfect for dinner parties, holiday gatherings, or even just a cozy night in. They’re sure to be a crowd-pleaser no matter the occasion. A homemade dessert like this will always impress.
Storage and Reheating
To store any leftover Mini Sticky Toffee Puddings, place them in an airtight container and keep them in the refrigerator for up to 3 days.
The best way to reheat them is in the microwave. Place a pudding on a microwave-safe plate and heat for about 30-45 seconds, or until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. If reheating in the oven, consider adding a little extra toffee sauce to prevent them from drying out.
Key Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 puddings
Equipment:
- Mixing Bowls
- Electric Mixer
- 12-Cup Muffin Tin
- Saucepan
Mini Sticky Toffee Puddings
Ingredients
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Place the chopped dates in a bowl and stir in the baking soda. Pour the boiling water over the dates and let them sit for about 10 minutes. This softens the dates and brings out their sweetness.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed.
- Gradually add the dry ingredients to the creamed mixture, alternating with the date mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Grease and flour a 12-cup muffin tin. Fill each muffin cup about two-thirds full with the batter.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the puddings are baking, prepare the toffee sauce. In a saucepan, combine the heavy cream, brown sugar, and butter.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly.
- Remove the sauce from the heat and stir in the vanilla extract.
- Once the puddings are out of the oven, let them cool slightly in the muffin tin for a few minutes. Then, gently remove them from the tin and place them on a serving plate.
- Poke holes in the top of each pudding with a fork and pour the warm toffee sauce over the puddings. Make sure each pudding is generously covered.
