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Classic Individual Sticky Toffee Puddings Recipe with Easy Warm Butterscotch Sauce

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A cozy, soulful dessert featuring individual sticky toffee puddings with a soft, spongy center and a rich warm butterscotch sauce. Perfect for busy weeknights or unexpected guests.

Ingredients

Scale
  • 200g (7 oz) Medjool dates, pitted and chopped
  • 1 cup (250ml) boiling water
  • 1 tsp baking soda
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, light or dark
  • 2 large eggs, room temperature
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the warm butterscotch sauce:
  • 5 tbsp (75g) unsalted butter
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Place chopped Medjool dates in a bowl and pour boiling water over them. Stir in baking soda and let soak for 15 minutes until foamy.
  2. Preheat oven to 350°F (175°C). Lightly grease six 6 oz (180 ml) ramekins and place on a baking tray.
  3. In a large bowl, cream softened butter and brown sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Sift together flour, baking powder, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture until just combined.
  6. Fold soaked dates and their liquid into the batter gently until thick and sticky.
  7. Spoon batter evenly into ramekins, filling about three-quarters full.
  8. Bake for 25-30 minutes until puddings are puffed and a skewer comes out mostly clean with a few moist crumbs.
  9. While baking, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook for 2 minutes until bubbly.
  10. Whisk in heavy cream and bring to a gentle simmer. Remove from heat and stir in vanilla extract and salt. Sauce will thicken as it cools.
  11. Let puddings cool for 5 minutes after baking. Spoon warm butterscotch sauce generously over each pudding before serving.

Notes

Soaking dates in boiling water with baking soda tenderizes them and keeps the pudding moist. Cream butter and sugar thoroughly to trap air for a light texture. Avoid overmixing flour to prevent toughness. The butterscotch sauce can be made ahead and gently reheated. For a gluten-free version, substitute almond flour or gluten-free flour blend with xanthan gum. Vegan adaptations include using coconut oil, flax eggs, and coconut cream.

Nutrition

Keywords: sticky toffee pudding, individual pudding, butterscotch sauce, dessert, easy dessert, cozy dessert, date pudding, warm dessert

Find it online: https://forkifyfun.com/classic-individual-sticky-toffee-puddings-recipe-with-easy-warm-butterscotch-sauce/