Sticky Toffee Pudding


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

If you find that these puddings are too sweetor heavy for your taste or you’re just trying to cut down on sugar, you canalways skip the sauce. This dessert will still be tasty without it.
Servings 18
Prep Time 5 mins
Cook Time 26 mins


  • 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.
Cost: $12
Course: Dessert
Cuisine: British
Keyword: dessert, Pudding, Toffee

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