Single-Serve Self-Saucing Sticky Toffee Pudding
Single-Serve Self-Saucing Sticky Toffee Pudding
Ingredients
For the Pudding Batter
- 16 grams dates, pitted and chopped
- 60 grams hot water
- 1 tablespoon dark brown sugar
- 10 grams butter, small pat
- 1 tablespoon self-raising flour
- 1 tablespoon black treacle
- 1 pinch salt
For the Sauce Topping
- 10 grams butter, small pat
- 1 tablespoon dark brown sugar
- as needed hot water, to cover sugar/butter layer
For Serving (Optional)
- as needed flaky sea salt
- as needed cream
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Place the 16 grams of chopped dates into a small oven-safe ramekin or pot. Pour hot water over the dates until the total weight of dates and water on a kitchen scale reaches 76 grams (this means adding 60 grams of hot water).
⏱️ 2 min
- 3
To the ramekin with the dates and water, add 1 tablespoon of dark brown sugar, a small pat (approximately 10-15 grams) of butter, 1 tablespoon of self-raising flour, 1 tablespoon of black treacle, and a pinch of salt.
⏱️ 2 min
- 4
Using a small whisk or fork, thoroughly mix all the ingredients in the ramekin until a smooth batter is formed. Ensure there are no dry pockets of flour.
⏱️ 2 min
- 5
On top of the prepared batter, place another small pat (approximately 10-15 grams) of butter. Evenly sprinkle 1 tablespoon of dark brown sugar over the butter.
⏱️ 1 min
- 6
Carefully pour hot water over the sugar and butter layer until it is just covered. Be gentle to avoid disturbing the layers too much.
⏱️ 1 min
- 7
Bake the pudding in the preheated oven for 20-25 minutes, or until the top is risen and golden brown, and the sauce has bubbled up around the edges.
⏱️ 25 min•🌡️ 180
- 8
Once baked, remove from the oven. If desired, sprinkle a pinch of flaky sea salt on top. Pour cream over the warm pudding before serving. The sauce will have sunk down through the sponge, creating a rich toffee sauce at the bottom.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Single-Serve Self-Saucing Sticky Toffee Pudding
For the Pudding Batter
- 16 grams dates, pitted and chopped
- 60 grams hot water
- 1 tablespoon dark brown sugar
- 10 grams butter, small pat
- 1 tablespoon self-raising flour
- 1 tablespoon black treacle
- 1 pinch salt
For the Sauce Topping
- 10 grams butter, small pat
- 1 tablespoon dark brown sugar
- as needed hot water, to cover sugar/butter layer
For Serving (Optional)
- as needed flaky sea salt
- as needed cream
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Place the 16 grams of chopped dates into a small oven-safe ramekin or pot. Pour hot water over the dates until the total weight of dates and water on a kitchen scale reaches 76 grams (this means adding 60 grams of hot water).
⏱️ 2 min - 3
To the ramekin with the dates and water, add 1 tablespoon of dark brown sugar, a small pat (approximately 10-15 grams) of butter, 1 tablespoon of self-raising flour, 1 tablespoon of black treacle, and a pinch of salt.
⏱️ 2 min - 4
Using a small whisk or fork, thoroughly mix all the ingredients in the ramekin until a smooth batter is formed. Ensure there are no dry pockets of flour.
⏱️ 2 min - 5
On top of the prepared batter, place another small pat (approximately 10-15 grams) of butter. Evenly sprinkle 1 tablespoon of dark brown sugar over the butter.
⏱️ 1 min - 6
Carefully pour hot water over the sugar and butter layer until it is just covered. Be gentle to avoid disturbing the layers too much.
⏱️ 1 min - 7
Bake the pudding in the preheated oven for 20-25 minutes, or until the top is risen and golden brown, and the sauce has bubbled up around the edges.
⏱️ 25 min•🌡️ 180 - 8
Once baked, remove from the oven. If desired, sprinkle a pinch of flaky sea salt on top. Pour cream over the warm pudding before serving. The sauce will have sunk down through the sponge, creating a rich toffee sauce at the bottom.
⏱️ 2 min