Sticky Toffee Pudding – yesss! And make-ahead sticky toffee pudding! How great is that? Now you can enjoy sticky toffee pudding at home, for one. Or prepare this for a guest, and knock their socks off! Made with sticky dates this is a super sweet dessert with a rich sponge and an absolutely beautiful velvety sauce.
Sticky Toffee Pudding for One Person
When thinking of desserts that are great to make as a single serve, this immediately came to mind. It is commonly served in individual portions. Although it is sometimes made as a large sheet cake and cut into portions.
I have included a recipe here for two people. You can halve it and make it just for one. However, I just hate the idea of asking you to only use half an egg, when it’s a recipe that can be made ahead or frozen (directions below). Personally, I would always make at least two portions even though I’m usually just cooking for myself. I’m a big fan of prepping for two and saving the leftovers.
Before I’d tried cooking this for myself I always thought it was going to be a pretty difficult dessert to make. It really isn’t! There isn’t a lot you can do wrong with it! It does take a bit of prep – I’d say a good 30 minutes the first time you make it, which would include making the sauce. Trust me, the time investment is way worth the output.
Is Sticky Toffee Pudding Scottish?
A lot of people believe that Sticky toffee pudding is Scottish. While it is a great British dessert, it originated in England. The recipe was developed in the 70’s in this quaint hotel in the Lake District. One of the most beautiful places in England! If you aren’t from the UK and you ever visit, put the Lake District on your list. So many people stay in London and don’t venture north which is a massive shame! Anyway, it was then discovered that this recipe came from a lady running a guest house in Lancashire (which is where I am originally from!) Apparently then it was later revealed that she had actually got the recipe from a Canadian soldier who was staying at the guest house. Anyway, wherever it hails from it’s definitely a pudding that is a staple in the UK and you’ll find it in so many restaurants.
How to make Sticky Toffee Pudding in advance
The great thing about this is that you can knock together a couple of portions, pour into individual ramekins and save one for a couple of days in the fridge. When you are ready to serve just remove from the fridge and give it 45-60 minutes to come to room temperature and then cook. The sauce can be reheated in a microwave without losing any texture. I included a recipe for 2 portions, because it would be rude to make this and only eat it one night. Alternatively you can cook all the puddings and use these great pudding storage containers to store in the fridge and then go straight from fridge to microwave to reheat!
Can you freeze Sticky Toffee Pudding?
You can freeze sticky toffee pudding for up to three months – making them a better than ever dessert to make ahead! Wrap the individual puddings in cling film and then foil (which will help prevent freezer burn) and then freeze the sauce in small plastic pots. Thaw through and then reheat in the oven or microwave.
Set of 2 Small Sauce Boats / Jugs
Mini Pudding Basins
Microwave Safe Pudding Storage Containers
Make Ahead Sticky Toffee Pudding
- Total Time: 50 minutes
- Yield: 2 1x
Description
Make-ahead Sticky Toffee Pudding – Made with sticky dates this is a super sweet dessert with a rich sponge and absolutely beautiful velvety toffee sauce.
Ingredients
- 12g unsalted butter
- 45g flour, plus extra for dusting the moulds
- 0.5 tsp baking powder
- 40g medjool dates, pitted and finely chopped
- 0.25 tsp bicarbonate of soda
- 40g demerara sugar
- 1 egg, beaten
- 1/4 tsp vanilla essence
For The Sauce
- 25g unsalted butter
- 40g demerara sugar
- 30ml double cream
Equipment
- 2 ramekins (200ml volume each)
Instructions
- Remove the butter from the fridge, to soften. Preheat the oven to 180C.
- First remove the stone from the dates and and finely chop. Place in a bowl and cover with 100ml of boiling water. Stir in the vanilla essence and bicarbonate of soda and set to one side.
- Now mix together the butter and sugar. You can use a fancy whisker if you have one, but it will work totally fine if you do it by hand with a whisk. I’ll be honest, I got my hands stuck in, which helped soften the butter to melt it together better.
- Once the butter and sugar is combined, whisk in the egg. Then fold in the flour and fold several times. Finally stir in the date mixture and stir everything together well.
- Grease the ramekins using a little butter and pour the mixture into the ramekins. They shouldn’t be filled all the way to the top to allow for the pudding to expand. Place in the middle of the oven for 20 minutes.
- The Sauce
- Next make the sauce. Mix together all the sauce ingredients in a saucepan and whisk together. Place on a medium high heat and stir regularly, until everything has combined fully and the sugar has dissolved.
- Tip the pudding out of the ramekin (use a knife gently around the edges if it is sticking slightly). Pour over the sauce and enjoy! It’s extra special served with a dollop of ice cream on the top – yum!
Notes
- Portions of this can be chilled in the fridge for 2-3 days and reheated later.
- The sauce can also be saved and easily reheated in a microwave
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 520
- Fat: 18
- Carbohydrates: 70
- Protein: 5
Keywords: dessert,british,toffee,sticky toffee,dates
Has anyone made a large sticky toffee pudding frozen it successfully? I’ve got family coming on 28 December and I want it to be special. 🤞
Hi Margaret, I’ve never tried this in a large size but I cannot see why it wouldn’t work. As long as you adjust the defrost time and cooking time to make sure it’s fully cooked through 🙂
Let us know how your family gathering goes!
Hi – I always make it in a square cake tin a day ahead, wrap it in foil and then reheat in about 325 -350 oven and reheat the sauce. I’ve never frozen it ahead so can’t comment on that.