Rich, buttery sticky toffee pudding recipe baked in a muffin tin for perfect mini servings. Serve warm with smooth, glossy toffee sauce.
Sticky Toffee Pudding has always held a special place in my heart. I first learned to make it while teaching at a cooking school, and even for someone who doesn’t usually crave dessert, this one completely won me over. The owner of the school was British - and he gave this version his full approval! The recipe we taught at the cooking class originally used individual 5-ounce ramekins, but I’ve adapted it for a standard 12-cup muffin tin to create smaller portions that are just as rich and satisfying.
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Why You’ll Love This Sticky Toffee Pudding
- Mini and shareable: Baked in a muffin tin (3oz) for easy individual servings - no ramekins needed!
- Coffee twist: A touch of espresso deepens the toffee flavor without overpowering the classic sweetness.
- Silky toffee sauce: The sauce stays smooth and glossy thanks to a little corn syrup
- Make-ahead friendly: Both cakes and sauce can be made in advance or frozen for later.
- Cozy and indulgent: Perfect balance of warm, rich, and comforting flavors for the fall and winter season.
Ingredients you'll need
For the cakes
- Medjool dates: Use the ones with pits and remove them yourself - they’re moister, fresher, and have a deeper caramel flavor than pre-pitted dates.
- Boiling water: Softens the dates for a smooth, rich puree.
- Espresso powder or finely ground coffee: The secret ingredient that makes this recipe special. It deepens the caramel flavor and adds complexity without making it taste like coffee.
- Unsalted butter: Creates a tender, buttery crumb.
- Light brown sugar: Adds sweetness and warm molasses notes.
- Eggs and vanilla extract: Bind the batter and balance the sweetness.
- All-purpose flour, baking powder, and salt: Give structure, lift, and balance.
For the Toffee Sauce
- Light brown sugar: Forms the base of the sauce and adds rich toffee flavor.
- Unsalted butter: Adds richness and a silky texture.
- Heavy cream: Gives the sauce its creamy, pourable consistency.
- Corn syrup: Helps the sauce stay smooth and prevents crystallization.
How to Make Sticky Toffee Pudding
- Soak the dates. Place pitted Medjool dates in a bowl, pour over boiling water and espresso (or finely ground coffee), and let sit to soften.
- Prep everything else. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin, then whisk together flour, baking powder, and salt in a small bowl.
- Cream the butter and sugar. In a separate large bowl, beat butter and brown sugar until fluffy. Mix in eggs and vanilla until smooth.
- Blend the dates. Puree the softened dates and their soaking liquid until smooth.
- Combine. Stir the date puree into the butter mixture until well blended.
- Add dry ingredients. Gently fold in the flour mixture until just combined.
- Bake. Divide the batter evenly into the muffin tin and bake.
- Make the sauce. While the cakes bake, make the sauce and simmer until thickens slightly.
- Serve. Invert the warm cakes and drizzle with hot toffee sauce.
Pro Tips for Perfect Sticky Toffee Pudding
- Use Medjool dates with pit: I prefer to pit them myself because they are more moist, flavorful, and better quality. Make sure to weigh the dates after pitting them.
- Blend until completely smooth: The date mixture should be thick and glossy with no chunks.
- Don't worry if the batter looks curdled: Curdling is normal and usually happens when cold ingredients, like eggs or milk, are added to the creamed butter and sugar. Even if the mixture looks a little separated, it will bake up beautifully soft and moist.
- Don't overmix the batter: Once you prepare the wet mixture, switch from a hand mixer to a spatula and fold in the dry ingredients gently. This keeps the cakes soft and tender.
- Use an ice cream scoop: It's much easier and keeps the portions consistent.
- Simmer, not boil, the sauce: Keep the heat low to prevent the toffee sauce from splitting or becoming grainy.
- Add a touch of corn syrup: It acts as an inverted sugar and helps prevent crystallization, giving the toffee sauce a smooth, glossy texture.
- Serve warm: The puddings are best enjoyed warm, right after the sauce is poured over.
Storage and Reheating Tips
- Room temperature: Once cooled, cover the puddings and keep them at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Keep the sauce in a separate container.
- Freezer: Both puddings and sauce freeze well for up to 3 months. Wrap the cakes tightly and freeze the sauce separately.
- To reheat: Place the pudding in a microwave-safe dish and spoon some toffee sauce on top. Microwave until warmed through, about 20–30 seconds depending on your microwave. The sauce gets very hot, so let it cool slightly before digging in.
Sticky Toffee Pudding Questions Answered
In British baking, “pudding” refers to dessert rather than the custard-style pudding we think of in the U.S. Sticky toffee pudding is a classic British dessert made with dates and topped with a buttery toffee sauce - rich, moist, and absolutely comforting.
Yes. Bake the puddings and make the sauce a day or two ahead, or freeze them for up to 3 months. Store them separately, thaw overnight in the fridge, and reheat both before serving.
Curdling is normal and usually happens when cold ingredients like eggs are added to the creamed butter and sugar. Even if the mixture looks a little separated, it will bake up beautifully soft and moist.
If your sauce looks greasy or split, add a splash of cream or warm water and whisk gently over low heat until it comes back together. Avoid boiling — that’s usually what causes it to separate.
This sticky toffee pudding is my idea of a perfect cold-weather dessert - warm, indulgent, and decadently rich. The soft cake soaks up the buttery toffee sauce, creating that melt-in-your-mouth texture that feels so satisfying on a chilly day. If you love cozy bakes like this, try my Mini Spiced Apple Cake next. Both are small-batch desserts that fill your kitchen with warmth and make fall baking extra special.
Mini Sticky Toffee Pudding with Toffee Sauce
These mini sticky toffee puddings with rich toffee sauce are warm, indulgent, and decadently soft. A cozy fall and winter dessert that’s easy to make and perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini puddings 1x
- Category: Dessert
- Method: Oven
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the cakes
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6 oz Medjool dates, pitted (weigh after pitting)
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6 oz boiling water
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1 teaspoon espresso powder or finely ground coffee
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3 oz (6 tablespoons) unsalted butter, at room temperature
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5 oz (about ¾ cup, packed) light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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4.25 oz all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon kosher salt
For the toffee sauce
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4 oz (about ½ cup, packed) light brown sugar
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3 oz (6 tablespoons) unsalted butter
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2 oz (¼ cup) heavy cream
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½ tablespoon light corn syrup
- Pinch of salt
Instructions
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Soak the dates: Place pitted Medjool dates in a bowl. Pour over boiling water and espresso (or finely ground coffee). Let sit for at least 10 minutes to soften.
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Preheat and prep: Preheat the oven to 350°F. Grease a 12-cup muffin tin with baking spray or butter. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream the butter and sugar: In a separate large bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and mix until smooth. (It may look curdled - that’s normal.)
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Blend the dates: Puree the softened dates and soaking liquid in a food processor or blender until completely smooth.
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Combine: Stir the date puree into the butter mixture until fully mixed. The mixture will look curdled - that's okay.
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Add dry ingredients: Switch from a hand mixer to a spatula and gently fold in the flour mixture until just combined. Avoid overmixing.
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Bake: Use an ice cream scoop to divide the batter evenly among the muffin cups, filling each about 90% full. Bake for 22–24 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then carefully loosen and invert onto a rack.
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Make the toffee sauce: While the cakes bake, combine brown sugar, butter, cream, corn syrup, and a pinch of salt in a small saucepan. Heat gently over medium-low, stirring until the sugar dissolves. Simmer for 5–8 minutes, until thickened and glossy.
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Serve: Invert the warm cakes and drizzle generously with hot toffee sauce.
Notes
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Muffin tin size: I used a standard muffin tin with each cup holding about 3 ounces of batter. If yours is smaller or larger, adjust the bake time slightly.
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Curdled batter: The mixture may look curdled after adding the date puree, but it will bake up perfectly soft and moist.
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Storage: The cakes and sauce can be stored separately in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave with sauce spooned over the top until warm.
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