Single-serving Sticky Toffee Pudding

5 from 1 vote

Prep Time5

Cook Time25

Course: Dessert, Snack

Keyword: christmas, gingerbread, gluten-free, plant-based, single-serving, small-batch, sticky toffee pudding, vegan

Servings: cake

Calories: 257kcal

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

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!