Mini Sticky Toffee Puddings

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Mini Sticky Toffee Puddings
Main ingredients
  • Dairy
Ingredients
Method

Ingredients

Puddings:
  • 60 g butter plus a little extra to grease the moulds
  • 60g dark muscovado sugar
  • 60g self raising flour
  • 1 small egg
  • 1 teaspoon vanilla extract
  • 40g finely chopped, stoned dates
  • 1 tables spoon sultanas
  • 4 discs of baking parchment 8cm in diameter
Sauce:
  • 30 g butter
  • 30g dark muscovado sugar
  • 4 tablespoons double cream

  • Method

  • 1
    To make the puddings:
  • 2
    Use a silicone spatula to cream together the butter and the sugar.
  • 3
    Beat in the egg followed by the vanilla, flour and fruit.
  • 4
    Lightly butter the flour moulds and spoon the mixture equally between them.
  • 5
    Cover each mould with a disc of baking parchment taking care not to cover the steam hole in the insert.
  • 6
    Place approximately 500ml of water into the 3-ply stainless steel 20cm sauté pan and then put the filled poaching insert into the pan and put on the lid.
  • 7
    Over a medium heat bring the pan to a simmer, once steaming reduce the heat enough to maintain the steam but not to boil. Cook for 15 minutes.
  • 8
    Remove the insert then put the lid back on top to keep the puddings warm whilst you make the sauce. Empty the pan and dry the sauté pan.
  • 9
    To make the sauce:
  • 10
    Place all the ingredients into the sauté pan and gently heat stirring until the sugar has dissolved.
  • 11
    Bring the contents to a simmer and cook gently for 1 minute.
  • 12
    To make up:
  • 13
    Remove the parchment discs and turn out the puddings on to individual plates or serving dish, pour over the sauce and serve.