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Individual Sticky Toffee Pudding

This individual sticky toffee pudding recipe is the perfect dessert to whip up in time for Valentine’s Day.  
Course: Dessert
Cuisine: Dessert
Keyword: Individual, Sticky Toffee, Sticky Toffee Pudding
Servings: 4 Servings
Author: Sarah Mark

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

  • 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.