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–+ servings

Individual Sticky Toffee Pudding

Servings 12
Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

  • 5 1/2 oz Dates - chopped
  • 1 cup Cold tea
  • 1/4 cup Butter unsalted
  • 2/3 cup Soft brown sugar - packed
  • 1 1/2 tsp Vanilla extract
  • 2 ea Eggs
  • 2 tbsp Molasses
  • 1 1/2 tbsp Golden syrup
  • 2 cups All-purpose flour
  • 2 tbsp flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

For the toffee sauce

  • 1/2 cup Whipping cream
  • 1/4 cup Butter
  • 1/4 cup Soft brown sugar - packed
  • 1 tbsp Molasses
  • 2 tbsp Golden syrup
  • 2 tsp Vanilla extract

Instructions

  • Add the dates and the cold tea to a small saucepan and bring to the boil. Reduce heat and simmer for a few minutes. Set aside.
  • Cream together the butter, sugar nd vanilla until light and fluffy. Add the eggs, one at a time and beat well after each addition.
  • Add the molasses and golden syrup and beat well.
  • Sieve the flour and baking powder together.
  • Add the flour mixture to the creamed butter mixture one third at a time, mixing until completely smooth between additions.
  • Puree the date mixture in a food processor then add in the baking soda.
  • Pour the date and tea mixture into the batter and stir until smooth.
  • Pour the batter into 12 well greased and floured muffin tins lined with parchment cases and bake for 18 to 20 minutes at 350ºF until the center is just firm.
  • Serve warm with the toffee sauce.

For the toffee sauce

  • Bring all the ingredients to a slow rolling boil for about 2 minutes. Remove from heat and serve over the puddings
Course: Dessert
Cuisine: British
Keyword: caramel, dates, english, pudding, Sticky toffee, Toffee