Baby Sticky Toffee Pudding Cakes

Delicious, easy and impressive. What’s even better is you can make it all up ahead of time the day before you are having company for dinner and reheat it all at the last minute to serve. These were a popular dessert I used to make for dinner parties when I cooked at Brenchley Manor.

The sticky toffee sauce is delectably delicious. You could almost be tempted to eat it with a spoon, its so tasty, but don’t . . . its loaded with more than just flavour, lol. There be PLENTY of calories, butter, cream and sugar in it as well. That’s what makes it so gorgeously rich and decadent!


For the Cakes:

  • 7 ounces coarsely chopped pitted dates (about 1 1/4 cups)
  • 240ml water ( 1 cup)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 235g plain flour (about 1 2/3 cups)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 250g caster sugar (scant 1 1/3 cups)
  • 60g unsalted butter, room temperature (1/4 cup)
  • 1 large free range egg

For the Toffee Sauce:

  • 400g soft light brown sugar (2 cups packed)
  • 120g unsalted butter (1/2 cup)
  • 500ml of double cream (2 cups)
  • 2 TBS dark rum or brandy

To Serve:

  • Vanilla ice cream, pouring cream or sweetened whipped heavy cream


  • Make the toffee sauce first. Whisk the sugar and butter together in a heavy saucepan over medium heat until the butter is melted. (The mixture will be grainy) Add the cream and bring to the boil. Boil until the mixture coats a spoon, whisking constantly. This will take about 10 minutes. Remove from the heat and allow to cool slightly. Whisk in the rum or brandy. (I use a tsp of vanilla at home instead.) This can be done up to two days ahead. Just put into a bowl, cover and refrigerate. Rewarm before serving.
  • To make the cakes, combine the dates and water in a saucepan. Bring to the boil and then cook until the dates are soft, about 2 minutes. Remove from the heat and allow to cool to room temperature, stirring occasionally. When cooled, whisk in the vanilla and baking soda.
  • Preheat the oven to 180*C/350*F/ gas mark4. Butter and flour 10 muffin or custard cups.
  • Whisk the flour, salt and baking powder together in a bowl. Using an electric mixer, beat the butter and sugar together in another bowl. Beat in the egg. Add the flour mixture alternately with the date mixture in two additions, beating to blend well after each addition. Divide the batter equally amongst the prepared muffin cups.
  • Bake the cakes for 25 minutes, until a toothpick inserted in the centre comes out clean. Remove from the oven. Allow to cool in the pan on a wire rack for 10 minutes before turning out onto a baking sheet which you have lined with foil. If the cakes have rounded tops, trim them off so that they sit flat on the baking sheet. Spoon 2 TBS of the toffee sauce over each warm cake. Let cool completely. (This can be done a day ahead. Cover with foil and refrigerate.)
  • When ready to serve, preheat the oven to 180*C/350*F/ gas mark 4. Reheat the cakes on the baking sheet for about 10 minutes. Place onto hot serving plates and drizzle with any remaining toffee sauce (heated). Serve with cream or whipped cream.


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Baby Sticky Toffee Pudding Cakes