Go Back
sticky toffee pudding sauce pour
Print Recipe Save Recipe Pin Recipe

Small Batch Sticky Toffee Pudding

Sticky toffee pudding is a classic for a reason! This recipe makes six individual date sponges & plenty of toffee sauce to pour all over.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: English
Servings: 6 People
Author: Ben Racey

Equipment

  • Stand Mixer
  • 6 150ml Pudding Moulds
  • Medium Saucepan
  • Spatula
  • Measuring Jug
  • Kettle
  • Stick Blender/Food Processor

Ingredients

Toffee Sauce

  • 250 g Double Cream
  • 150 g Dark Brown Sugar
  • 100 g Unsalted Butter
  • 75 g Golden Syrup
  • 1 tsp Vanilla Paste
  • ¼ tsp Maldon Sea Salt

Sponge

  • 125 g Dried Pitted Dates
  • ½ tsp Bicarbonate Of Soda
  • 150 g Boiling Water
  • 50 g Unsalted Butter Softened
  • 75 g Light Brown Sugar
  • 1 Large Egg Lightly Beaten
  • 1 tbsp Black Treacle
  • 125 g Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • ¼ tsp Table Salt
  • 50 g Sour Cream At Room Temperature

To Grease The Moulds

  • 10 g Unsalted Butter Softened

Instructions

  • First, the toffee sauce.
    Place the cream, sugar, butter & golden syrup into a medium sized saucepan then place over a low heat.
    Cook until the butter has melted & the sugar has dissolved then increase the heat & bring to the boil. Cook for 2-3 minutes then remove from the heat & stir in the vanilla & salt. Set aside & leave to cool.
    250 g Double Cream, 150 g Dark Brown Sugar, 100 g Unsalted Butter, 75 g Golden Syrup, 1 tsp Vanilla Paste, ¼ tsp Maldon Sea Salt
  • Next, grease the pudding moulds with softened butter then add a tablespoon of toffee sauce into the bottom of each one. Set aside in the fridge until ready to use.
    10 g Unsalted Butter
  • The sponge.
    Preheat an oven to 170°c/150°c fan (340°f/300°f fan).
    Chop the dates into small pieces & place into a bowl with the bicarbonate of soda & boiling water. Leave to soak for 10-15 minutes then blitz with a stick blender/food processor until smooth.
    125 g Dried Pitted Dates, ½ tsp Bicarbonate Of Soda, 150 g Boiling Water
  • In the meantime, sift together the flour, baking powder, ginger, cinnamon & salt. Set aside.
    125 g Plain Flour, 1 tsp Baking Powder, ½ tsp Ground Ginger, ½ tsp Ground Cinnamon, ¼ tsp Table Salt
  • Place the softened butter & sugar into the bowl of a stand mixer then use the paddle attachment to beat until light & fluffy. This will take at least 5 minutes on a medium speed.
    50 g Unsalted Butter, 75 g Light Brown Sugar
  • Next, mix in the egg, followed by the black treacle.
    1 Large Egg, 1 tbsp Black Treacle
  • Add in half of the flour & half of the date puree & mix until just combined.
  • Scrape down the sides of the bowl with a spatula then add in the remaining flour, dates & the sour cream. Mix until just combined.
    50 g Sour Cream
  • Transfer the cake batter into a large jug then pour an equal amount into each mould.
  • Place the moulds onto a baking tray then bake in the preheated oven for 25-30 minutes. A skewer inserted into the centre should come out clean.
  • Once cooked, leave to cool for 5 minutes then use a sharp, serrated knife to trim each sponge level to the top of the mould.
  • Tip each sponge out onto a plate then pour over some hot toffee sauce.
    To warm up the sauce, heat on high in a microwave until bubbling or warm in a saucepan over a medium heat.

Notes

To Cook In An Aga.
For the toffee sauce, use the simmering plate to dissolve the sugar then move over to the boiling plate to bring to the boil.
For the sponges, cook on the bottom set of runners in the baking oven.
When creaming the butter & sugar, make sure to scrape the sides of the bowl down regularly with a rubber spatula. This ensures a smooth, well combined batter.
The sponges & sauce can be kept in the fridge for 2-3 days. For reheating instructions, see the post above.