Why is it called “pudding”?

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.

Can I make this ahead or freeze it?

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.

Why does my batter look curdled?

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.

My toffee sauce broke! How do I fix it?

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.

Mini Sticky Toffee Pudding Recipe with Toffee Sauce

Name: Mini Sticky Toffee Pudding with Toffee Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 6 oz Medjool dates, pitted (weigh after pitting); 6 oz boiling water; 1 teaspoon espresso powder or finely ground coffee; 3 oz (6 tablespoons) unsalted butter, at room temperature; 5 oz (about ¾ cup, packed) light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 4.25 oz all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon kosher salt; 4 oz (about ½ cup, packed) light brown sugar; 3 oz (6 tablespoons) unsalted butter; 2 oz (¼ cup) heavy cream; ½ tablespoon light corn syrup; Pinch of salt

Mini Sticky Toffee Pudding with Toffee Sauce

Sticky toffee pudding with bite showing soft moist texture and glossy toffee sauce

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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.

Author: George
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

6 oz Medjool dates, pitted (weigh after pitting)
6 oz boiling water
1 teaspoon espresso powder or finely ground coffee
3 oz (6 tablespoons) unsalted butter, at room temperature
5 oz (about ¾ cup, packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
4.25 oz all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt

For the toffee sauce

4 oz (about ½ cup, packed) light brown sugar
3 oz (6 tablespoons) unsalted butter
2 oz (¼ cup) heavy cream
½ tablespoon light corn syrup
Pinch of salt

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Instructions

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.
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.
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.)
Blend the dates: Puree the softened dates and soaking liquid in a food processor or blender until completely smooth.
Combine: Stir the date puree into the butter mixture until fully mixed. The mixture will look curdled - that's okay.
Add dry ingredients: Switch from a hand mixer to a spatula and gently fold in the flour mixture until just combined. Avoid overmixing.
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.
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.
Serve: Invert the warm cakes and drizzle generously with hot toffee sauce.

Notes

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.
Curdled batter: The mixture may look curdled after adding the date puree, but it will bake up perfectly soft and moist.
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.

Find it online: https://www.myeclecticbites.com/mini-sticky-toffee-pudding/