Microwave Sticky Toffee Pudding
Microwave Sticky Toffee Pudding
Ingredients
For the Caramel Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons dark brown sugar
- 1 tablespoon heavy cream
- pinch salt
For the Pudding
- 2 Medjool dates, pitted
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 1 tablespoon dark brown sugar
- 1/8 teaspoon ground cinnamon
- pinch salt
For Serving
- as needed sour cream
- as needed vanilla ice cream
- as needed whipped cream
Instructions
- 1
To make the caramel sauce, combine 1 tablespoon of unsalted butter, 2 tablespoons of dark brown sugar, 1 tablespoon of heavy cream, and a pinch of salt in a microwave-safe bowl.
⏱️ 1 min
- 2
Microwave the sauce mixture in 30-second intervals, stirring after each interval, until it is completely melted and smooth. This should take about 1 to 1 1/2 minutes total.
⏱️ 2 min
- 3
Set the caramel sauce aside to thicken while you prepare the pudding.
- 4
In a separate 12-ounce microwave-safe bowl, combine the 2 pitted Medjool dates, the remaining 1 tablespoon of unsalted butter, the remaining 2 tablespoons of heavy cream, and 1/4 teaspoon of baking soda.
⏱️ 2 min
- 5
Heat this date mixture in the microwave for 30–60 seconds, or until the dates are softened.
⏱️ 1 min
- 6
After heating, mash the ingredients in the bowl with a fork or spoon until they form a smooth paste.
⏱️ 2 min
- 7
Stir in the remaining 1 tablespoon of dark brown sugar, 1/4 cup of all-purpose flour, 1/8 teaspoon of ground cinnamon, and a pinch of salt into the date paste until just combined. Be careful not to overmix.
⏱️ 2 min
- 8
Microwave the pudding batter for 45–60 seconds, or until the top is set and appears cooked through.
⏱️ 1 min
- 9
Serve the warm sticky toffee pudding immediately, topped generously with the prepared caramel sauce and a dollop of sour cream, vanilla ice cream, or whipped cream, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Microwave Sticky Toffee Pudding
For the Caramel Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons dark brown sugar
- 1 tablespoon heavy cream
- pinch salt
For the Pudding
- 2 Medjool dates, pitted
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 1 tablespoon dark brown sugar
- 1/8 teaspoon ground cinnamon
- pinch salt
For Serving
- as needed sour cream
- as needed vanilla ice cream
- as needed whipped cream
Instructions
- 1
To make the caramel sauce, combine 1 tablespoon of unsalted butter, 2 tablespoons of dark brown sugar, 1 tablespoon of heavy cream, and a pinch of salt in a microwave-safe bowl.
⏱️ 1 min - 2
Microwave the sauce mixture in 30-second intervals, stirring after each interval, until it is completely melted and smooth. This should take about 1 to 1 1/2 minutes total.
⏱️ 2 min - 3
Set the caramel sauce aside to thicken while you prepare the pudding.
- 4
In a separate 12-ounce microwave-safe bowl, combine the 2 pitted Medjool dates, the remaining 1 tablespoon of unsalted butter, the remaining 2 tablespoons of heavy cream, and 1/4 teaspoon of baking soda.
⏱️ 2 min - 5
Heat this date mixture in the microwave for 30–60 seconds, or until the dates are softened.
⏱️ 1 min - 6
After heating, mash the ingredients in the bowl with a fork or spoon until they form a smooth paste.
⏱️ 2 min - 7
Stir in the remaining 1 tablespoon of dark brown sugar, 1/4 cup of all-purpose flour, 1/8 teaspoon of ground cinnamon, and a pinch of salt into the date paste until just combined. Be careful not to overmix.
⏱️ 2 min - 8
Microwave the pudding batter for 45–60 seconds, or until the top is set and appears cooked through.
⏱️ 1 min - 9
Serve the warm sticky toffee pudding immediately, topped generously with the prepared caramel sauce and a dollop of sour cream, vanilla ice cream, or whipped cream, as desired.
⏱️ 2 min