Here’s a classic Sticky Toffee Pudding Cakes recipe — rich, moist, and topped with a decadent toffee sauce. Perfect for dessert lovers!
🍰 Sticky Toffee Pudding Cakes
Ingredients
For the cakes:
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1 cup (175g) pitted dates, chopped
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1 cup (240ml) boiling water
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1 tsp baking soda
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1/4 cup (60g) unsalted butter, softened
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3/4 cup (150g) brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/4 cups (160g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
For the toffee sauce:
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1/2 cup (100g) brown sugar
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1/2 cup (120ml) heavy cream
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1/4 cup (60g) unsalted butter
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Pinch of salt
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1/2 tsp vanilla extract
Instructions
1. Preheat the oven:
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350°F (175°C). Grease a 6-cup muffin pan or individual ramekins.
2. Soften the dates:
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Combine chopped dates, boiling water, and baking soda. Let sit 10 minutes to soften, then mash lightly.
3. Make the cake batter:
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Cream butter and brown sugar until fluffy.
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Beat in eggs one at a time, then vanilla.
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Fold in flour, baking powder, and salt.
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Stir in the softened date mixture.
4. Bake:
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Spoon into prepared cups. Bake for 20–25 minutes or until a toothpick comes out clean.
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Let cool slightly before removing from the molds.
5. Make the toffee sauce:
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In a saucepan, combine brown sugar, cream, butter, and salt. Bring to a boil, then simmer 3–5 minutes until thickened.
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Stir in vanilla.
6. Serve:
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Drizzle warm sauce over cakes. Optional: serve with whipped cream or vanilla ice cream.
Would you like a version of this that’s gluten-free or made in a large pan instead of individual cakes?