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Individual Sticky Toffee Puddings

These individual sticky toffee puddings feature moist, dense sponge cakes made with chopped dates, topped with warm, rich toffee sauce. They are baked in small ramekins until golden and gooey, then drizzled with the sauce for a decadent, personal-sized dessert that’s perfect for cozy gatherings or quiet nights in.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g Medjool dates pitted and chopped
  • 150 ml boiling water
  • 1 tsp baking soda
  • 100 g unsalted butter softened
  • 150 g dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150 g self-raising flour
  • 100 g unsalted butter for toffee sauce
  • 150 g dark brown sugar for toffee sauce
  • 100 ml heavy cream for toffee sauce

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • Spatula
  • Ramekins or small ovenproof mugs
  • Baking sheet
  • Skewer or toothpick

Method
 

  1. Preheat your oven to 180°C (350°F). Grease four small ramekins with butter and lightly dust with flour or sugar, then set aside.
  2. Combine the chopped dates with boiling water and add the baking soda. Stir and let sit for about 10 minutes until the dates soften and the mixture thickens; this releases their natural caramel flavor.
  3. In a mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth and well combined.
  5. Stir the softened dates (including their liquid) into the batter until evenly distributed, then gently fold in the self-raising flour until just combined. Do not overmix to keep it tender.
  6. Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula for an even surface.
  7. Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, until the tops are golden and a skewer inserted into the center comes out moist with crumbs.
  8. While they bake, make the toffee sauce by melting butter, dark brown sugar, and heavy cream in a saucepan over medium heat, stirring until smooth and bubbling; simmer for 3-4 minutes until slightly thickened and fragrant.
  9. Remove the puddings from the oven and let them rest for 5 minutes. Drizzle generously with the warm toffee sauce, allowing it to seep into the sponge and caramelize on top.
  10. Serve immediately while warm, with extra sauce if desired, and enjoy that gooey, caramel-rich texture that makes this dessert so indulgent.

Notes

For an extra touch, sprinkle sea salt or add a splash of bourbon to the toffee sauce. Use high-quality ingredients for the best flavor, and be careful not to overbake for that perfect gooey center.