Welcome to the single serve desserts club. For those who have been here for some time, you are probably aware that JJ and myself Amirah are absolutely obsessed with creating small batch or single serve dessert recipes for you. We love it so much that last year we created a whole ebook dedicated to those who just want to make a small amount of dessert for themselves or for those around them (we all know that the best single serve recipes always make at least two!).
This time around we are making a small batch version of a classic dessert; Sticky Toffee Pudding.
I do have to say, when I think of the word ‘pudding’ it almost sounds like something that will be absolute mush in your mouth, which doesn’t sound very nice. This sticky toffee pudding is far from unappealing; I would put it up there as one of my favourite recipes we’ve put out for you guys.
Imagine a warm, gooey sponge packed with dates, topped with a generous drizzle of salted caramel sauce that perfectly balances sweet and salty. It’s the ultimate treat-yourself dessert. Serve it with a scoop of vanilla ice cream, and you’ve got a cozy, delicious dessert that feels like a big hug in a bowl. So let show you how to make it!
Single Serve Sticky Toffee Pudding with a Salted Caramel Sauce
Single Serve Sticky Toffee Pudding with a Salted Caramel Sauce
Ingredients
Sticky toffee pudding
- 40-50 g Medjool dates (3-4 dates)
- 1/4 cup Boiling water (60 ml)
- 1/4 tsp Baking soda
- 2 tbsp Unsalted butter, softened (28g)
- 1-2 tbsp Brown sugar (14-28g)
- 1/2 tsp Vanilla essence
- 1/2 Egg
- 1/3 cup Plain Flour (40g)
- 1/4 tsp Baking power
- 1/8 tsp Salt
Salted caramel sauce
- 2 tbsp Unsalted butter (28g)
- 1/4 cup Maple sugar (60 ml)
- 3 tbsp Dark brown sugar (40g)
- 1/2 cup Cream (120ml)
- 1/8 tsp Vanilla bourbon
- Pinch Salt
Instructions
Sticky Toffee Pudding
- Preheat your oven to 350°F (180°C).
- In a bowl, combine chopped Medjool dates with boiling water . Let it sit for a few minutes until the dates soften.
- Add softened butter, brown sugar, and vanilla. Add half an egg (whisked) and mix well with the date mixture.
- In a separate bowl, sift together flour, baking powder, baking soda and salt.
- Combine the wet and dry ingredients.
- Grease a ramekin or a small baking dish. Pour the batter into the prepared dish.
- Bake in the preheated oven/airfryer for approximately 20-25 minutes or until the pudding is set and golden brown.
Salted Caramel Sauce
- In the microwave, melt butter, maple syrup, dark brown sugar, cream, Vanilla bourbon, and a pinch of salt. Stir until smooth. (Heat in 15 sec intervals).
- Poke holes in the pudding using a fork then pour half the caramel on the hot baked pudding.
- Allow the pudding to cool for a few minutes. Drizzle the remaining caramel sauce over the top.Serve warm and enjoy!
