Go Back

Single Serve Almond Croissant Sticky Toffee Pudding

Print Recipe

Ingredients
  

Sticky Toffee Pudding Base

  • 40-50 g Medjool dates (3-4) dates, pitted and chopped
  • 1/4 cup boiling water (60ml) (60ml)
  • 1/4 tbsp baking soda
  • 2 tbsp unsalted butter, softened (28g)
  • 1 tbsp brown sugar (14g)
  • 1/2 tsp vanilla essence
  • 1/2 egg (about 25g beaten egg)
  • 1/3 cup plain flour (40g)
  • 1/4 tsp baking powder
  • 1/8 tsp salt

Thin Almond Frangipane Layer (Almond Croissant Topping)

  • 1 tbsp unsalted butter softened (15g)
  • 1 tbsp caster sugar 15g
  • 1½ tbsp ground almonds 15g
  • 1 tsp beaten egg 5g
  • ½ tbsp flaked almonds lightly crushed (4–5g)
  • ⅛ tsp almond extract
  • Pinch of salt

Salted Butterscotch Caramel Sauce

  • 2 tbsp unsalted butter 28g
  • 3 tbsp dark brown sugar 40g
  • ½ cup cream 120ml
  • ⅛ tsp vanilla bourbon
  • Pinch of salt

Crispy Croissant Chips

  • 1 small croissant
  • 1 tbsp melted butter 15g
  • 1 tbsp sugar
  • Pinch of salt

Instructions
 

Sticky Toffee Pudding

  • Preheat oven to 180°C.
  • Add chopped dates and boiling water to a bowl. Stir in baking soda and leave for 10 minutes to soften.
  • Mash the dates slightly, keeping some texture.
  • Cream together butter and brown sugar until combined.
  • Mix in vanilla and beaten egg.
  • Add the date mixture and stir.
  • Fold in flour, baking powder, and salt until just combined.
  • Spoon into a greased single-serve ramekin.
  • Bake for 18–22 minutes until risen and set but still soft and sticky.

Thin Almond Frangipane Layer (Almond Croissant Topping)

  • Mix softened butter and sugar until smooth.
  • Add egg and almond extract, mixing until combined.
  • Fold in ground almonds, crushed flaked almonds, and salt.
  • Spread a thin 3–5mm layer over the baked sticky toffee pudding.
  • Return to the oven at 180°C for 8–12 minutes until lightly golden and set.

Salted Butterscotch Caramel Sauce

  • Melt butter in a small saucepan over medium heat.
  • Add brown sugar and stir until dissolved.
  • Slowly add cream while whisking.
  • Simmer for 3–5 minutes until glossy and slightly thickened.
  • Stir in vanilla bourbon and salt.

Crispy Croissant Chips

  • Slice croissant thinly into chips.
  • Brush lightly with melted butter.
  • Sprinkle with sugar and salt.
  • Bake at 160–170°C for 8–12 minutes, turning halfway, until crisp and golden.

Assembly

  • Serve the warm sticky toffee pudding with the almond frangipane layer baked on top.
  • Drizzle generously with warm salted butterscotch sauce.
  • Place crispy croissant chips alongside for dipping.
  • Serve with a scoop of vanilla ice cream.

Notes