How to store sticky toffee pudding?

Sticky toffee pudding can be kept at room temperature in an airtight container for 1-2 days, or in the fridge for up to 5 days. If storing, I recommend storing the sauce separately and pouring it on right before serving.

Can sticky toffee pudding be made ahead?

Yes, you can make sticky toffee pudding ahead of time! Store the cakes and the sauce separately in airtight containers. You can keep them in the fridge for up to 5 days. Then, when you are ready to eat, warm up the cakes and sauce in the microwave in 20s bursts (stirring the sauce in between), pour the sauce on top of the cakes, and serve with cream.

Sticky Toffee Pudding For Two

STICKY TOFFEE PUDDING FOR TWO RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.40 stars from 5 reviews

A delicious fall dessert with soft and moist date cakes drenched in a sticky toffee sauce and served with whipped cream

Yield:2 servings

Prep Time:: 30 mins
Cook Time:: 25 mins
Total Time:: 55 mins

Ingredients

Cake:

2 oz medjool dates (3-4 dates)
1/4 cup boiling water
1/4 tsp baking soda
2 tbsp unsalted butter, softened
1-2 tbsp brown sugar (14-28g), depending on your preference for sweetness
1/2 tsp vanilla
1 egg yolk
1/3 cup flour (43g)
1/4 tsp baking powder
1/8 to 1/4 tsp cinnamon
1/8 tsp salt

Toffee sauce:

2 tbsp unsalted butter
1/4 cup brown sugar
1/2 cup cream
Vanilla
Salt

Serving:

Plain whipped cream or ice cream

Instructions

Cake:

Pour the boiling water over the dates in a small bowl and add baking soda. Cover and soak for 20 minutes
Pre-heat oven to 350F and coat 2 ramekins generously with butter
Blend the dates and water into a paste
In a separate bowl, whisk the butter with the sugar and vanilla for 2-3 minutes until light, creamy and fluffy
Add the egg yolk and whisk to combine
Fold in the date paste
Sift in the flour, baking powder, cinnamon and salt. Gently fold to combine
Divide the batter equally between the 2 ramekins and spread evenly
Bake for ~25 minutes or until a toothpick inserted in the middle comes out with moist crumbs attached

Toffee sauce:

While the cakes are baking, make the toffee sauce. Add all ingredients to a saucepan, and place on the stove on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon

Assembly & serving:

Once the cakes are baked, remove from the oven and poke holes in them using the back of a toothpick
Pour over about 2 tbsp of the toffee sauce on each cake and let it soak
Turn out the cakes onto plates, and serve with additional sauce and plain whipped cream (unsweetened)
Enjoy!