Indulgent Individual Sticky Toffee Pudding Cakes for Two or Four

There are few desserts that evoke the same sense of cozy comfort and pure indulgence as a perfectly executed sticky toffee pudding. For me, it’s the memory of crisp autumn evenings, the scent of woodsmoke, and the sheer delight of a warm, caramel-laden cake that always comes to mind. I remember one particular evening, a sudden cold snap had descended, and I found myself craving something deeply satisfying. I decided to attempt individual sticky toffee puddings, a slight departure from the usual large format, and the result was utterly magical; each perfectly portioned cake, glistening under a cascade of warm toffee sauce, felt like a personal gift of sweetness.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 2-4
• Yield: 4 individual cakes
• Dietary Type: Dessert

Ingredients

For the Pudding Cakes

• 2/3 cup unbleached all-purpose flour (3 ¾ ounces), plus more for dusting the ramekins
• 2/3 cup dates, pitted, cut crosswise into ¼-inch slices
• 1/4 cup warm water
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup brown sugar (light or dark, packed, 2 ¾ ounces)
• 1 large egg
• 3/4 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted (1/4 stick)

For the Toffee Sauce

• 4 tablespoons unsalted butter (1/2 stick)
• 1/2 cup brown sugar (light or dark, packed, 3 ½ ounces)
• 1/3 cup heavy cream
• 1 ½ teaspoons rum

To Serve

• Crème anglaise or vanilla ice cream (optional, but highly recommended!)

Equipment Needed

• Four 4-ounce ramekins
• Parchment paper
• Baking or roasting pan with deep sides
• Kettle or large saucepan
• Glass measuring cup
• Two medium bowls
• Food processor
• Whisk
• Aluminum foil
• Oven

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position to ensure even baking.
2. Prepare your individual ramekins. Grease and flour each of the four 4-ounce ramekins thoroughly. Then, cut out rounds of parchment paper to fit the bottom of each ramekin precisely and place one in the bottom of each. This extra step ensures your precious puddings won’t stick.
3. Set the prepared ramekins in a deep-sided baking or roasting pan. To prevent them from sliding around and to provide a stable base for the water bath, line the bottom of the pan with a clean dish towel.
4. While the oven heats, bring a kettle or a large saucepan of water to a rolling boil over high heat. This water will be used for the bain-marie, a crucial step for achieving that perfect, tender pudding texture.
5. In a glass measuring cup, combine half of the pitted dates with the warm water and baking soda. Ensure the dates are fully submerged in the liquid. Let them soak for 5 minutes. This soaking process softens the dates and helps the baking soda react, contributing to the pudding’s rise and moistness.
6. After soaking, drain the dates, carefully reserving the liquid. Transfer the soaked dates to a medium bowl.
7. In a separate medium bowl, whisk together the unbleached all-purpose flour, baking powder, and salt. This dry mixture will form the base of your pudding cake.
8. Now, for the date and sugar base. In a food processor, combine the remaining dates and the brown sugar. Pulse them together until they are just blended. You want a coarse, well-combined mixture, not a smooth paste. Aim for about five 1-second pulses.
9. With the food processor still running, gradually pour in the reserved soaking liquid, followed by the egg and vanilla extract. Process until the mixture is smooth, which should take approximately 5 seconds.
10. While the food processor continues to run, slowly pour in the melted unsalted butter through the feed tube in a steady stream. This emulsifies the wet ingredients, creating a rich foundation.
11. Transfer the contents of the food processor to the bowl containing the softened dates.
12. Gently stir the dry mixture (flour, baking powder, salt) into the wet mixture until just combined. Be careful not to overmix; you want to ensure the date pieces are evenly dispersed throughout the batter without developing the gluten too much.
13. Distribute the batter evenly among the four prepared ramekins. Fill each ramekin about two-thirds to three-quarters full.
14. Carefully fill the roasting pan with boiling water. The water should come halfway up the sides of the ramekins. Be extremely cautious not to splash any water into the ramekins, as this can make the puddings soggy.
15. Cover the entire roasting pan tightly with aluminum foil, crimping the edges securely to create a good seal. This traps the steam, which is essential for the pudding’s delicate texture.
16. Bake the pudding cakes in the preheated oven for approximately 40 minutes. They are ready when they appear puffed and small holes begin to form on the surface, indicating they are cooked through.

To Make the Toffee Sauce

1. While the puddings bake, prepare the luscious toffee sauce. In a medium saucepan over medium heat, melt the unsalted butter.
2. Add the brown sugar to the melted butter and stir until it’s well combined and starts to dissolve.
3. Pour in the heavy cream and continue to stir constantly. Bring the mixture to a gentle simmer and let it cook for about 3 minutes, stirring, until it begins to thicken slightly.
4. Remove the saucepan from the heat and stir in the rum. This adds a wonderful depth of flavor and a subtle warmth. Set the sauce aside.

Expert Tips & Tricks

• Date Prep is Key: Don’t skip the soaking step for the dates. It’s vital for softening them and ensuring they contribute their natural sweetness and moisture without being tough. When chopping them, aim for consistent ¼-inch pieces so they cook evenly within the cake.
• The Gentle Touch: Overmixing the batter is the enemy of tender cakes. Stir until just combined, and you’ll be rewarded with a lighter, more delicate crumb.
• Bain-Marie Mastery: The water bath (bain-marie) is your secret weapon for achieving the signature moist and custardy interior of sticky toffee pudding. Ensure the water level is correct and the foil seal is tight to maximize the steaming effect.
• Sauce Consistency: The toffee sauce should be rich and pourable, not too thick or too thin. If it seems a little too thick after resting, you can gently warm it with a splash more cream.
• Make-Ahead Magic: These pudding cakes are wonderfully forgiving for make-ahead preparation. Bake them completely, let them cool in their ramekins, then carefully turn them out. Once cooled, they can be wrapped tightly and stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat as directed in the storage section.

Serving & Storage Suggestions

To serve, carefully invert the warm pudding cakes onto individual dessert plates. Gently pour a generous amount of the warm toffee sauce over each cake, allowing it to cascade down the sides. A scoop of creamy vanilla ice cream or a drizzle of crème anglaise is the quintessential accompaniment, offering a delightful contrast in temperature and texture.

For storage, if you have any leftovers (which is unlikely!), cover the individual cakes tightly with plastic wrap and store them in the refrigerator for up to 2 days. The toffee sauce can be refrigerated separately in an airtight container for up to a week.

To reheat, remove the puddings from the refrigerator and let them sit at room temperature while your oven preheats to 300 degrees Fahrenheit. Place the puddings back in their ramekins (or on a baking sheet if you’ve removed them) and bake for 20 to 25 minutes, or until a knife inserted into the center feels warm to the touch. While the cakes are reheating, gently warm the toffee sauce. If it’s been refrigerated, open one corner of a ziplock bag containing the sauce and microwave on high for 25-40 seconds, or until hot. Pour the warm sauce over the reheated cakes and serve immediately.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 4 servings and including optional crème anglaise or ice cream:

Nutrient	Amount per Serving	% Daily Value
Calories	720 kcal
Total Fat	40g	51%
Saturated Fat	25g	125%
Cholesterol	180mg	60%
Sodium	350mg	15%
Total Carbohydrate	90g	33%
Dietary Fiber	4g	14%
Sugars	70g	140%
Protein	6g	12%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Boozy Brilliance: For an extra layer of warmth and complexity in the toffee sauce, you can substitute the rum with brandy or a dark aged rum.
• Nutty Notes: While not traditional, a handful of finely chopped walnuts or pecans could be stirred into the batter for a textural contrast. Ensure they are chopped finely to distribute evenly.
• Dairy-Free Delight: For a dairy-free version, use a plant-based butter substitute and full-fat coconut milk or oat milk in the toffee sauce. Ensure the dates are naturally vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Why do I need to use a water bath to bake these puddings?
A: The water bath creates a moist, steamy environment in the oven, which is crucial for achieving the incredibly tender, almost custardy texture characteristic of sticky toffee pudding. It prevents the cakes from drying out.

Q: Can I make the toffee sauce ahead of time?
A: Absolutely! The toffee sauce can be made a day or two in advance and stored in the refrigerator. Gently reheat it before serving.

Q: What if I don’t have dates? Can I substitute them?
A: While dates are the soul of sticky toffee pudding, in a pinch, you could try very finely chopped prunes, but the flavor profile will be different. It’s best to use dates for the authentic taste and texture.

Q: My pudding cakes didn’t rise much, what went wrong?
A: This could be due to a few things: expired leavening agents (baking soda and powder), or overmixing the batter, which can deflate the gluten structure. Ensure your baking ingredients are fresh and handle the batter gently.

Q: Can I bake this as one large cake instead of individual portions?
A: You can, but you’ll need to adjust the baking time significantly. A larger cake might take 45-60 minutes at 350°F. The individual portions offer a more controlled cooking time and elegant presentation.

Final Thoughts

These individual sticky toffee pudding cakes are a testament to the power of simple ingredients transformed into something truly extraordinary. They are the perfect finale to a special meal, a comforting treat on a chilly evening, or simply a way to declare your love through the language of delicious desserts. I encourage you to try this recipe, to experience that moment of pure bliss when the warm, caramel-infused cake meets the luscious toffee sauce. Share them with someone you cherish, or savor them all yourself – you’ve earned it. And for an extra touch of decadence, don’t hesitate to pair them with a velvety espresso or a rich, dessert wine. Happy baking!