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Sticky Toffee Pudding for Two Recipe

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3.9 from 1 review

This Sticky Toffee Pudding for Two is a wonderfully indulgent fall dessert featuring moist, soft date cakes drenched in a rich and luscious sticky toffee sauce, perfectly complemented by plain whipped cream or ice cream. Ideal for a cozy treat, this recipe serves two and combines warm spices with sweet, caramel-like flavors in an easy-to-make individual dessert.

  • Total Time: 1 hour
  • Yield: 2 servings

Ingredients

Cake

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

Toffee Sauce

  • 2 tbsp unsalted butter
  • ¼ cup brown sugar
  • ½ cup cream (heavy cream or whipping cream)
  • ½ tsp vanilla extract
  • Pinch of salt

Serving

  • Plain whipped cream (unsweetened) or ice cream

Instructions

  1. Soak the Dates: Pour the boiling water over the chopped Medjool dates in a small bowl and immediately add the baking soda. Cover and let the dates soak for 20 minutes to soften thoroughly.
  2. Prepare Ramekins and Oven: Preheat your oven to 350°F (175°C). Generously butter two small ramekins to prevent sticking and allow easy removal of the cakes.
  3. Make Date Paste: Blend the soaked dates along with the soaking water into a smooth, thick paste using a blender or food processor.
  4. Cream Butter Mixture: In a separate mixing bowl, whisk the softened butter with the brown sugar and vanilla extract for 2-3 minutes until the mixture is light, creamy, and fluffy.
  5. Add Egg Yolk: Incorporate the egg yolk into the butter and sugar mixture, whisking well until combined and smooth.
  6. Fold in Date Paste: Gently fold the prepared date paste into the creamed butter mixture to combine evenly.
  7. Combine Dry Ingredients: Sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry mixture into the wet ingredients carefully, maintaining the batter’s light texture.
  8. Fill Ramekins and Bake: Divide the batter equally between the two prepared ramekins, spreading it evenly. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out with moist crumbs attached but not wet batter.
  9. Prepare Toffee Sauce: While the cakes bake, combine the butter, brown sugar, cream, vanilla extract, and a pinch of salt in a small saucepan. Place over the lowest heat setting and cook gently, stirring frequently, for about 10 minutes until the sauce thickens and coats the back of a spoon.
  10. Assemble and Serve: Remove the baked cakes from the oven and poke holes all over them using the back of a toothpick. Pour approximately 2 tablespoons of the warm toffee sauce over each cake to let it soak in deeply. Carefully turn the cakes out onto serving plates, drizzle with additional sauce, and serve alongside plain unsweetened whipped cream or a scoop of ice cream. Enjoy warm.

Notes

  • Select Medjool dates for a naturally sweet and rich flavor. If unavailable, substitute with other soft dates.
  • Adjust brown sugar in the cake batter to modify sweetness to your taste.
  • The toffee sauce can be made ahead and gently reheated before serving.
  • Use fresh unsweetened whipped cream for a lighter option or vanilla ice cream for extra indulgence.
  • Ensure cakes are not overbaked or they may become dry; the center should remain moist.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://cozykitchenbymaya.com/sticky-toffee-pudding-for-two-recipe/