Mini Sticky Toffee Puddings

These little puddings (cakes?) are an enduring holiday classic the world over, sweet, rich , and addictive, there is a reason why. We’ve paired these with a rum creme anglaise, that you’ll want in your dessert lexicon because it makes any dessert so much better.

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Sticky Toffee Puddings

Servings: 8–10

Prep Time: 10 minutes

Cook Time: 35 minutes

Print the Recipe

Ingredients

• For the Puddings:
  • 1 cup pitted dates, finely chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
• For the Sticky Toffee Sauce:
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
• For the Rum Crème Anglaise:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the oven: Preheat your oven to 350°F (175°C) and grease a large muffin tin.
2. Soften the dates: Pour boiling water over the chopped dates and stir in the baking soda. Let sit for 15 minutes.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
4. Cream butter and sugar: In a large bowl, beat the butter and dark brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
5. Mix in dates: Blend the date mixture until mostly smooth and fold into the butter mixture.
6. Combine all: Gently fold in the dry ingredients until just combined.
7. Fill muffin tin: Spoon the batter into the greased muffin cups, filling each about three-quarters full.
8. Bake: Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
9. Make the sauce: While puddings bake, melt butter with cream and brown sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in vanilla extract.
10. Prepare crème anglaise: Warm milk and cream until just hot. In a separate bowl, whisk egg yolks and sugar until light. Gradually whisk in hot milk mixture. Return to saucepan and stir over gentle heat until thickened (do not boil). Remove from heat, stir in rum and vanilla, and strain.
11. Serve: Let puddings cool slightly before unmolding. Serve with warm sticky toffee sauce and a generous pour of rum crème anglaise.

Homemade | homemadecooking.com