Sticky ... featured image

Sticky Toffee Date Puddings

There's a point in October when only a proper pudding will do. Warm, dense, a bit sticky, with plenty of sauce.

This is sticky toffee pudding in mini form, made in a muffin tin, so no slicing and no fighting over the corner piece. 

Ready in under 40. Plus, everything is either is from the supermarket. No specialist ingredients required.

Ingredients

Makes 6

For the puddings

  • 180g pitted dates, chopped
  • 180ml boiling water
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground flaxseed + 3 tbsp water
  • 60ml light olive or sunflower oil
  • 50g light brown sugar
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • ½ tsp mixed spice
  • Pinch of salt

For the date toffee sauce

  • 120g pitted dates
  • 150ml hot water
  • 1 tbsp plant-based butter
  • Pinch of salt

To serve

  • Plant-based cream, custard or ice cream

Method

  1. Heat the oven to 180°C (160°C fan) and grease a 6-hole muffin tin.
  2. Pour the boiling water over the chopped dates and stir in the bicarbonate of soda. It'll fizz a little, which is normal. Leave for 10 minutes, then mash or blitz until mostly smooth.
  3. Mix the ground flaxseed with 3 tbsp water and leave it for 5 minutes to thicken.
  4. Whisk the oil, sugar, flax mix and vanilla into the dates.
  5. Fold in the flour, mixed spice and salt until just combined. Don't overmix.
  6. Divide the batter between the holes and bake for 20-22 minutes, until risen and a skewer comes out clean. Fill each hole ¾ full. 
  7. While they bake, blend the dates, hot water, butter and salt until smooth. Warm the sauce through in a small pan, adding a splash of water if it's too thick.
  8. Leave the puddings to cool for 5 minutes, then run a knife around the edges and turn them out. Pour over the sauce and serve warm.

Pro tips

  • Use soft dates if you can. Medjool dates blend smoothest. If yours are dry, soak them a few minutes longer.
  • Poke a few holes in the warm puddings with a skewer before adding the sauce, so it soaks right in.
  • Make them ahead. They keep in an airtight container for 3 days. Reheat for 20 seconds in the microwave or 10 minutes in a low oven.
  • Freeze them without the sauce for up to 2 months. Make the sauce fresh, as it only takes a minute.