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Sticky Toffee Pudding For Two

Course Dessert
Total Time 1 hour
Servings 2

Ingredients

For the Cake:

  • 3-4 medjool dates about 2 oz
  • ¼ cup boiling water
  • ¼ tsp baking soda
  • 2 tbsp unsalted butter softened
  • 1-2 tbsp brown sugar 14-28g, depending on your sweetness preference
  • ½ tsp vanilla
  • 1 egg yolk
  • ⅓ cup flour 43g
  • ¼ tsp baking powder
  • ⅛ to ¼ tsp cinnamon
  • ⅛ tsp salt

For the Toffee Sauce:

  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • ½ cup cream
  • Vanilla
  • Salt

Serving:

  • Plain whipped cream or ice cream

Instructions

Cake:

  • Pour boiling water over dates in a bowl, add baking soda, cover, and soak for 20 minutes.
  • Preheat the oven to 350°F. Grease 2 ramekins generously with butter.
  • Blend dates and water into a paste.
  • In a separate bowl, whisk butter, sugar, and vanilla until light and fluffy.
  • Add egg yolk and whisk to combine.
  • Fold in the date paste.
  • Sift in flour, baking powder, cinnamon, and salt. Gently fold to combine.
  • Divide batter between ramekins, spreading evenly.
  • Bake for ~25 minutes or until a toothpick comes out with moist crumbs attached.

Toffee Sauce:

  • While the cakes are baking, make the toffee sauce. Combine all ingredients in a saucepan on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon.

Assembly & Serving:

  • Once the cakes are baked, poke holes in them with a toothpick.
  • Pour about 2 tablespoons of toffee sauce over each cake and let it soak.
  • Turn out the cakes onto plates and serve with additional sauce and plain whipped cream (unsweetened).
  • Enjoy your delightful fall treat!