Sticky Toffee Puddings
These Sticky Toffee Puddings are a deliciously rich dessert! Moist little cakes drizzled with toffee sauce and topped with whipped cream. Perfect for the holidays.
These Sticky Toffee Puddings are to-die for! A delicious and warm comfort dessert. I like to serve these over the holiday season, and this year we had them with our New Years dinner. But they would be excellent for any nice dinner during our cold wintery nights.
Sticky Toffee Puddings Tips
- Raisins: We love these puddings made with raisins. You can also use cranberries instead, or a mixture of both.
- Baking Dish: You can use ramekins or muffin tins to bake these. If you are using ramekins you will need to butter 8, 1/2 cup ramekins. If you use a muffin tin, butter the cups, then fill all 12.
- Serving Ideas: We enjoy these pudding cakes with whipped cream, but vanilla ice cream is amazing too!
- Make Ahead Tip! You can make the cakes ahead of time and freeze them for later. Make sure to remove them from the pans before freezing, and don’t add the toffee sauce (add the sauce right before serving). Freeze the cakes in an airtight container or ziplock bag for up to 3 months.
Sticky Toffee Puddings
These Sticky Toffee Puddings are a deliciously rich dessert! Moist little cakes drizzled with toffee sauce and topped with whipped cream. Perfect for the holidays.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
Ingredients
Units
Scale
Puddings:
- 1 cup water
- 3/4 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup raisins (you can use cranberries or both)
- 3/4 cup butter
- 2/3 cup sugar
- 2 eggs, lightly beaten
- 1 cup flour
- 1/4 tsp baking powder
Toffee Sauce:
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup whipping cream
Whipped Cream:
- 1 cup whipping cream
- 2 tsp sugar
- 1/2 tsp vanilla
Instructions
- You can use ramekins or muffin tins to bake these. If you are using ramekins you will need to butter 8, 1/2 cup ramekins. If you use a muffin tin, butter the cups, then fill all 12.
Make the puddings:
- Preheat your oven to 350 degrees F.
- Boil 1 cup water, then add the vanilla and baking soda. Add raisins. Set aside to cool.
- With a mixer cream the butter and sugar until fluffy.
- Gradually add the lightly beaten eggs to the butter mixture.
- In a separate bowl sift the flour and baking powder together, then gently fold it into the batter.
- Then fold in raisin mix.
- Add the batter to the baking dish you chose, and bake for 25 minutes.
- Let cool for about 10 minutes before serving.
Make the toffee sauce:
- While the little cakes are baking you can make the toffee sauce.
- Combine the brown sugar, butter and whipping cream in a saucepan, and stir over low heat until the sugar is dissolved. Simmer gently until sauce thickens, about 5 – 8 minutes.
Making the Whipping Cream:
- Whip the whipping cream, vanilla and sugar together.
Putting it all together:
- Remove the cakes from the pan, drizzle with toffee sauce and top with whipped cream.
- Enjoy!
Keywords: sticky toffee puddings
MORE Favorite
Holiday Cake Recipes
Have a delicious day!
Hi Jo-Anna, I would like to use dates in this dessert, do you think that’ll be a suitable replacement for the raisins? Also, I’m going to be using a silicone muffin tin, will I still need to butter them? And, what am I looking for in terms of doneness when cooked in the muffin tin? Toothpick test when comes out clean? I’m making these tomorrow, if you could get back to me asap I would appreciate it extremely! Thanks!!
Hi Lola! I’m so sorry for the late reply to your comment…I have been in an area of zero cell coverage. I hope they turned out for you?