Description
This indulgent Sticky Toffee Pudding for Two is the perfect dessert for a cozy night in. With a rich, moist cake soaked in a decadent toffee sauce, it’s a little slice of heaven that’s easy to make in small portions. Topped with vanilla ice cream or whipped cream, it’s a sweet ending to any meal.
Ingredients
Scale
For the Pudding:
- ⅓ cup all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp ground cinnamon (optional)
- 2 tbsp unsalted butter, softened
- ¼ cup packed dark brown sugar
- 1 large egg
- ⅓ cup finely chopped dates (about 4–5 dates, pitted)
- 2 tbsp boiling water
- 1 tsp vanilla extract
For the Toffee Sauce:
- ¼ cup unsalted butter
- ⅓ cup dark brown sugar
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two 6-ounce ramekins or small baking dishes and set aside.
- In a small bowl, add the chopped dates and pour the boiling water over them. Let the dates soak for 5 minutes, then mash them with a fork or spoon to form a thick paste. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, and cinnamon (if using). Set aside.
- In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the date paste until evenly distributed in the batter.
- Spoon the batter into the prepared ramekins, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the puddings cool slightly while you make the toffee sauce.
- For the toffee sauce, melt the butter in a saucepan over medium heat. Add the brown sugar, cream, vanilla extract, and salt. Stir constantly until the sauce is smooth and bubbly, about 3-4 minutes.
- Once the puddings are baked, poke a few holes in the top of each one with a fork and pour about half of the toffee sauce over each pudding, letting it soak in.
- Serve warm with extra toffee sauce and a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For a richer flavor, you can substitute half of the heavy cream with half-and-half or whole milk in the toffee sauce.
- If you prefer, you can serve the puddings with a little bit of extra sauce on the side, so everyone can drizzle more on top!
- This recipe is best enjoyed the same day, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British, European
Nutrition
- Serving Size: 1 pudding
- Calories: 460
- Sugar: 52g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg