Quick Sticky Toffee Pudding Pots
70% authentic · British
A simplified, faster version of the classic, using pre-made elements and a quicker sauce, perfect for a weeknight treat. Individual portions ensure quick cooking and serving.
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Ingredients
- Pitted dates150g
- Hot water150ml
- All-purpose flour150g
- Baking powder1 tsp
- Ground ginger1/2 tsp
- Brown sugar100g
- Melted butter75g
- Egg1 large
- Milk50ml
- Butter50g
- Brown sugar100g
- Double cream100ml
- Saltpinch
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Lightly grease 4 individual oven-safe pots or ramekins.
- 2
Chop dates and soak in hot water for 10 minutes. Mash to a rough puree.
- 3
In a bowl, whisk together flour, baking powder, ground ginger, and salt.
- 4
In another bowl, mix brown sugar, melted butter, egg, milk, and mashed dates.
- 5
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 6
Divide the batter evenly among the prepared pots.
- 7
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- 8
While the puddings bake, make the quick sauce: Melt 50g butter in a small saucepan. Stir in 100g brown sugar and 100ml double cream. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- 9
Serve the warm pudding pots with the quick toffee sauce poured over the top.
