How to Make Individual Sticky Toffee Pudding Cakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark treacle

🥗Healthier: honey

💰Cheaper: molasses

Honey offers a similar sweetness with lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-raising flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

Grease individual pudding molds or a baking dish.

Chop dates and soak them in boiling water for 10 minutes.

Blend soaked dates until smooth, then set aside.

Cream together butter and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the date puree and vanilla extract until combined.

Sift together flour, baking powder, and sea salt; fold into the mixture gently.

Pour the batter into prepared molds, filling them halfway.

Bake for 20-25 minutes until a toothpick comes out clean.

While baking, prepare the toffee sauce by heating heavy cream and dark treacle in a saucepan until combined.

Remove cakes from the oven and let cool slightly before drizzling with toffee sauce.

Serve warm with whipped cream or vanilla ice cream.

Cooking Techniques

Spice Level:

Allergens