One week around Thanksgiving this year one of the Google Cambridge cafes served this amazingly buttery, cinnamony, rich, very sweet sticky toffee pudding. Needless to say I had a sugar crash every afternoon because of it.
No regrets, it was so good, I had to replicate something like it at home.
Single-serving, mini-cake style of course! Happens to be vegan and gluten-free if you prefer, as usual.
This thing is a short-cut to having the same experience in your own kitchen. With a few simple ingredients. Instead of cooking in the dates, I simply chopped it in and let the baking to the trick of melding all the flavors.
To tell you the truth, it was so comforting and close to the real thing that I’m pretty sure you would have really nice results if you 10x this recipe and baked a full batch.
Though I would like to warn you that it is not low sugar as my typical recipe, this thing ended up having ~30g of sugar in it! I’m afraid when it comes to sticky toffee pudding, sweet is par for the course. This is why we mini-batch, eat it, consider a worthy indulgence, and move on. No leftovers, no sugar comas!
If you’re making a single-serve cake, and need your cake ASAP without waiting out the 20 min baking time, be my guest and microwave this cake, a la Gordon Ramsey in this video, it will be great!
OK now give this a try and let me know what you think!
Based on my single-serving gingerbread cake.
Single-serving Sticky Toffee Pudding
Equipment
- 1/2 cup ramekin or similar
Ingredients
Cake ingredients
- 1 tsp melted (plant) butter, or oil (5 g)
- 2 tbsp (nut) milk (30 g)
- 1 tsp molasses (7 g) sub maple syrup if you don't have this
- 2 tbsp flour (15 g) gf all purpose if desired
- 1/2 tsp baking powder
- drop of vanilla extract
- pinch of salt, cinnamon + (optional) ginger, cloves, nutmeg
- 1 medjool date, pitted, chopped (about 20 g) sub 2 tbsp raisins or other dried fruit chopped
Toffee sauce
- 1 tsp (plant) butter (14 g)
- 1 tsp maple syrup (7 g)
- 1 tsp brown sugar (4 g)
Instructions
- Preheat oven to 350F (if baking) and grease your ramekin.
- In a small bowl add butter/oil, milk, molasses, vanilla and stir until combined.
- Add flour, salt, baking powder, spices and stir until blended (try not to overmix it, I use a small whisk, you can use a fork too). This should resemble pancake batter. If too thick, add 1 tsp water or milk. If too dry, add a bit more flour.
- Stir in the chopped dates and pour into your ramekin.
- Either bake 20-22 minutes. Alternatively, just microwave about 1 minute.
- While your cake is cooling, in a small bowl add your butter and melt it in the microwave. Add maple and brown sugar and stir until smooth. This is your toffee sauce. Pour this on your hot cake and let it soak it all up.
- Enjoy with a little scoop of whip cream or ice cream!
This is so so good! And I love that it’s eggless too so that I don’t have to worry about any leftover eggs. I added some walnuts and baked it in the air fryer at 145 for 20 mins.
Hi Noor,
I’m so happy that you loved this recipe! It’s one of my ALL TIME favs. I love that I can make one tasty treat like this whenever I crave it. Walnuts sounds a-mazing and glad the air fryer worked well. Hope you try more single-serving recipes and keep me posted! <3