Microwave Sticky Toffee Pudding

Warm sticky toffee pudding is great comfort food. Here’s how to make a single serving quickly and easily in the microwave!

Sometimes, you only want one mug cake and you want it fast, so I’ve developed a delicious single serving sticky toffee pudding recipe for the microwave. That said, you can easily double of triple the recipe to have more to share.

Ingredients and Substitutions

Dates – regular baking dates are all you need for this sticky toffee pudding. They are usually sold in blocks in the baking aisle of the grocery store.

Light and Dark Brown Sugar – using a combination of light and dark brown sugar makes a more complex toffee sauce, but if you only have one type of brown sugar, just use what you have.

Heavy Cream – this is the 35% b.f. whipping cream.

Recipe Tips

Microwaves vary, so timing may be a bit different in your microwave. Use your best judgement to adjust time by looking at it/testing.

Get the Recipe: Microwave Sticky Toffee Pudding

Warm and comforting sticky toffee pudding, made quickly and easily in the microwave. Makes two servings.

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Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

Yield: 2 servings

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Ingredients

Sauce:

• 2 Tablespoons salted butter
• 2 Tablespoons light brown sugar, packed
• 2 Tablespoons dark brown sugar, packed
• 3 Tablespoons heavy whipping cream, 35% b.f.

Cake:

• 1/4 cup dates, (about 7-8 dates)
• 1/4 teaspoon baking soda
• 1/4 cup boiling water
• 1 Tablespoon butter, at room temperature
• 4 teaspoons light brown sugar, packed
• 4 teaspoons dark brown sugar, packed
• 1/2 large egg, optional *see Note 1 below
• 6 Tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• Pinch salt
• Pecan pieces, for garnish, optional

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Instructions

 

• Measure out dates, then coarsely chop. In a medium microwaveable bowl, add 1/4 cup water and microwave on high for 50 seconds. Stir in the chopped dates and baking soda. Stir to combine, then let stand for 5 minutes. After 5 minutes, add the butter to the bowl with the dates and let it sit in the warm liquid for another 5 minutes.
• Make the sauce by combining the butter, brown sugars and cream in a medium microwavable bowl. Microwave on HIGH for 30 seconds. Remove and stir for 15-20 seconds or until butter is melted. Return to the microwave and microwave a further 30-45 seconds or until the sauce coats the back of a spoon. Set aside for now.
• After the dates have stood for the second 5 minutes, stir to combine (butter should be all melted). Add the brown sugars and egg, if using and stir in to combine. Add the flour, baking powder and a pinch of salt. Stir until flour is all mixed in.
• Divide the batter between two microwave safe mugs or small bowls. Microwave on HIGH for 2 minutes uncovered. Test with a skewer to make sure the cake is set. (If not, microwave more in 15 second increments until set). Use a skewer to poke some holes in the cakes and run it around the outside as well, to make some space for the sauce to fill down the sides. Pour toffee sauce over-top. Garnish with some pecan pieces, if desired. ALLOW TO STAND A FEW MINUTES before eating, to allow the sauce to cool a bit and the cake to set-up and the sauce to soak in. **Important that you let it stand. That sauce can be very hot!!
• Enjoy warm with a scoop of ice cream, if desired.

Notes

1. To get 1/2 an egg, break an egg into a small cup and stir together with a fork. Use 1/2 of the mixture.

 

Cuisine: British

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 531kcal, Carbohydrates: 71g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 308mg, Potassium: 292mg, Fiber: 2g, Sugar: 51g, Vitamin A: 925IU, Vitamin C: 0.2mg, Calcium: 92mg, Iron: 2mg

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