Individual Sticky Toffee Pudding
This individual sticky toffee pudding recipe is the perfect dessert to whip up in time for Valentine’s Day.
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Individual Desserts
With Valentine’s Day coming up I thought I would share one of my favourite individual recipes; these Sticky Toffee Puddings.
I already have a recipe on my blog for Sticky Toffee Pudding and you could make that and freeze the remainder.
Individual Sticky Toffee Puddings
To make these individual sticky toffee puddings you need to start by soaking the dates in boiling water. I know dates aren’t to everyone’s taste and they can be left out, but they are an absolute must in my opinion. They honestly make a sticky toffee pudding.
Another ingredient that is a must in a sticky toffee pudding is dark brown sugar. It gives the pudding such a lovely, deep flavour. Light brown sugar can be used as a replacement, but it won’t give you as deep a toffee flavour.
These sticky toffee puddings also need to be made with self-raising flour, black treacle and either unsalted butter or a baking spread like Stork.
Baking
I used these pudding moulds for the individual sticky toffee puddings. Because of their size when you come to bake the puddings you will need to put the pudding moulds on a flat baking sheet.
The puddings need to be baked in the oven for around 15-20 minutes. There are a few different ways to tell when they are ready. The first is you can gently press down on the pudding and if it springs back when you remove your finger it is ready. Another way to tell is by the colour of the puddings, they should be a lovely golden brown colour.
Once the puddings have been baked, leave them for around 10 minutes to cool slightly before turning them upside down onto your serving plate.
Sticky Toffee Sauce
In my opinion, the sticky toffee sauce is the absolute best part of a sticky toffee pudding and I love to smother my pudding in sauce. This recipe is perfect, if you are like me, as it does make to much for the puddings. However, making the sauce on such a small scale just for puddings becomes quite difficult.
The sauce can be kept in the fridge for up to 3 days and used on other things like ice cream.
The Sticky Toffee Sauce is made using four core ingredients.
Related Recipes
Dark brown sugar – Just like with the Sticky Toffee Puddings dark brown sugar is the best sugar to use in the sauce as it gives it a lovely deep toffee flavour.
Black Treacle – This can be replaced for golden syrup but treacle also helps give the sauce a lovely deep flavour.
Butter – I would recommend using unsalted butter in the sauce, this helps to prevent it from splitting and also helps to thicken the sauce.
Cream – You need to use double cream or the fattiest cream you can find. Single cream is just too thin.
Serving Ideas
I served these quite simply and poured the sauce over the top of the puddings. You can, of course, serve these, however, you fancy.
They pair well with ice cream, double cream or custard.
Alternatives
As I said above these individual sticky toffee puddings are best made with dates but you could replace the date with nuts or leave them out completely.
Equipment
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Individual Sticky Toffee Pudding
Ingredients
For the Sticky Toffee Pudding
- 50 g Dates
- 50 ml Boiling Water
- 1 tsp Baking Powder
- 50 g Unsalted Butter or Baking Spread (plus extra for greasing)
- 100 g Dark Brown Sugar
- 150 g Self-Raising Flour
- 50 g Black Treacle
- 2 Large Eggs
- 75 ml Whole Milk
For the Sticky Toffee Sauce
- 100 g Unsalted Butter
- 100 g Dark Brown Sugar
- 40 g Black Treacle
- 150 ml Double Cream
Instructions
To Make the Individual Sticky Toffee Puddings
- Remove the stones from your dates and chop as thickly or thinly as you prefer.
- Boil the kettle and pour the boiling water over the chopped dates and leave for 25-30 minutes.
- Preheat your oven to 180C/160C Fan and brush your pudding moulds with melted butter.
- Add the baking powder to the date mixture and stir until combined.
- In a separate bowl cream together the butter and sugar until light and fluffy. Add in the flour, eggs, treacle, milk and date mixture and beat until combined.
- Split between your pudding moulds, remember to only fill 3/4 full as they will rise in the oven.
- Bake in the oven for 15-20 minutes.
To Make the Sticky Toffee Sauce
- Add all the ingredients for the sauce to a large saucepan and heat on a low heat. Stir continuously until the sugar has dissolved and the butter has melted.
- Once the butter has melted turn the heat up to a medium heat and bring the mixture to the boil. Stir the mixture continuously for 2-3 minutes until it has thickened slightly.
Putting it All Together
- Once your puddings have baked, levae to cool in the moulds for 10 minutes before turning out onto your serving plate.
- Drizzle over the Sticky Toffee Sauce and enjoy.
Notes
- I use these pudding moulds.
- These Sticky Toffee Puddings are best on the day of baking but can be kept in the fridge for up to 3 days.
- The Sticky Toffee sauce can be kept in the fridge for up to 3 days and can be used on other puddings, cakes, buttercream or as a sauce on ice cream.