Sticky toffee pudding isn’t a pudding at all, but a very moist cake made with figs. When the cake is removed from the oven it’s doused with a warm toffee sauce. For me, it has all of the elements of the perfect dessert – a delicious cake without the distraction of frosting, my favorite flavor of caramel, and something you don’t see every day.
I opted to make it bite-size since I was serving it at a party where I’d made several other desserts. If this is the only dessert you’re making I’d recommend making it in a square pan so you can serve a big slice warm out of the oven with a dollop of whipped cream.
Bite-Size Sticky Toffee Pudding
Yield: 48 minis (or an 8-inch square or 9 inches round cake)
Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup brandy (I used orange juice instead)
- 8 ounces Medjool dates (or any kind of dates)
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup packed dark brown sugar
- 2 large eggs, at room temperature
Directions:
Measure out 8 ounces of dates. Cut them in half and take out the pits.
Put the dates in a small saucepan with 1/2 cup of brandy and 1/2 cup of water. Bring the date mixture to a boil and then reduce the heat to a simmer. Continue to cook the dates for about 5 minutes or until very soft.
Place the soft date mixture in a food processor. Pulse until the dates are completely pureed. Allow the pureed dates to cool completely.
In a bowl, whisk together the flour, baking soda, baking powder, kosher salt, and ground cinnamon. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together 1/2 cup of softened unsalted butter and 1 cup of dark brown sugar. Mix for about 3-4 minutes until light and fluffy.
Add in 2 large eggs, one at a time.
Now alternate adding the flour mixture and the pureed dates. Add the flour in 3 batches. Mix to combine but be careful not to overmix.
Spray a mini cupcake pan with nonstick cooking spray or butter and flour the pan.
Using a cookie dough scooper. scoop the batter into the mini cupcake pan.
Bake at 350 degrees for 15 minutes. (If making a single cake bake for about 55 minutes or until a toothpick inserted comes out clean).
(prepare the toffee sauce when the mini sticky toffee puddings are almost done baking)
Once the mini sticky toffee pudding is done baking, take a fork and carefully lift each mini sticky toffee pudding out of the pan. Pour 2 teaspoons of the toffee sauce into the bottom of each cup. Place the mini sticky toffee pudding on top of the toffee sauce.
Let them sit for about 10 minutes. Lay parchment paper down or put a baking sheet under the cooling rack. Then carefully flip the cupcake pan onto the cooling rack. (I had to remove mine one at a time).
Pour a teaspoon of the toffee sauce on top of each mini sticky toffee pudding.
Enjoy!
Toffee Sauce
- 1 cup heavy cream
- 1 cup packed dark brown sugar
- 4 Tablespoons unsalted butter, cut into pieces, at room temperature
- 1/4 cup brandy (I used extra cream)
Combine the heavy cream, dark brown sugar, and unsalted butter. Bring the mixture to a boil and then reduce the temperature to medium. Continue cooking the mixture for about 4 minutes or so. Stir the mixture occasionally. Add the brandy and continue cooking for about 3 minutes.
