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Single Serve Sticky Toffee Pudding with a Salted Caramel Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Servings 2 People (or 1 large)

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!
Keyword desserts for two, easy dessert, simple dessert, single serve dessert, Single Serve Desserts, small batch dessert, sticky toffee pudding