Sticky toffee pudding is a traditional British dessert and it’s oh so delicious but can be a bit
heavy. Using a muffin pan makes this dessert simple to serve — no cutting needed. It also
helps keep your serving size in check!
Sticky Toffee Pudding
- Nonstick muffin pan (18 cups)
- Two small saucepans
- Large Bowl
For the pudding:
- 8 oz Dried dates pitted
- 1 1/2 cups Water
- 6 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 2 Eggs
- 1 2/3 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
For the sauce:
- 1/2 cup Heavy cream
- 1/4 cup Butter
- 1/2 cup Brown sugar
- 2 tbsp Maple syrup
- 2 tsp Vanilla extract
- Preheat oven to 350 degrees. Spray muffin pan with cooking spray, then dust with flour.
- In a small saucepan, add the dates and water. Bring to a boil, then lower heat and simmer for 5 minutes.
- Pour into a food processor and add maple syrup and vanilla. Process until smooth.
- Pour mixture into a large bowl. Beat in the eggs.
- In a medium bowl, mix together flour, baking powder, and baking soda. Slowly stir dry ingredients into the large bowl, mixing until smooth.
- Pour batter into muffin tins and bake until the center of the puddings are set, about 18 minutes.
- While the puddings are baking, add ingredients for sauce into small saucepan. Bring to a boil over medium heat, stirring constantly. Once the sauce begins to boil, keep stirring for another 3 minutes. Remove from heat and let cool.
- Pour sauce over puddings before serving.