Mini Sticky Toffee Pudding

1h 12 servings


Mini Cakes

225g dates, pitted and chopped

175g boiled water

1 tsp vanilla extract

175g self-rising flour or 175g of all purpose flour + 8 g of baking powder

1 tsp baking soda

2 eggs

85g LURPAK Butter

140g brown sugar

45g molasses/black treacle

100 ml milk


Sticky Toffee

175g brown sugar

50g LURPAK Butter

225ml cream

20 g molasses 

Mini Sticky Toffee Pudding


Preheat the oven to 180C

  1. Start by boiling the dates and allow them to cool. After they’ve cooled, make a paste by simply mashing with a fork. Then mix in the vanilla extract
  2. Combine the flour and baking soda in a bowl.
  3. In a separate bowl, beat the butter and brown sugar.
  4. Once smooth, gradually add the eggs and molasses until well combined.
  5. Alternating the flour and milk, start by mixing 1/3 of flour mixture then ½ of the milk and continuing until all is incorporated.
  6. Lastly, stir in the date paste until combined.
  7. Pour batter into greased cupcake pans, filling only ½ - ¾ full since they will rise a lot.
  8. Bake for 20-25min or until firm and risen. While the cakes are baking you can prepare the toffee sauce.  Once baked allow for the cakes to cool slightly and then unmold. You may need to take a knife and gently loosen around the edges.
    Chefs Tip * Depending on the size of your cupcake pan the cakes may over rise and may need trimming.
  9. For the sticky toffee sauce, in a large sauce pan melt the sugar and butter.
  10. Once the sugar has dissolves add the molasses and stir in.
  11.  Add half the cream and allow the mixture to boil, for a couple minutes until the color is dark amber.
  12. Remove from heat and mix in the other half of the cream and allow to cool.

Pour over the warm cakes and serve.
Chefs Tip * If you want a sticker toffee pudding, you can allow the cakes the soak in the toffee for a day or two in an ovenproof dish. Then when ready to serve pour more sauce and cover with foil baking at 180C until the sauce bubbles 

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