Mini Sticky Date Puddings

Table of Contents

Introduction
Ingredients
Instructions
Cooking Notes
Variations
Frequently Asked Questions (FAQs)
Conclusion

Mini Sticky Date Puddings are a classic dessert featuring moist date sponge cakes soaked in a rich caramel sauce. These individual-sized puddings are wonderfully sweet with the deep, comforting flavors of caramelized sugar and soft dates. Perfect for family dinners, special occasions, or simply whenever you crave something deliciously decadent.

Ingredients

For the Date Pudding:

1 cup chopped pitted dates
1 teaspoon baking soda
3/4 cup boiling water
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the Toffee Sauce:

1/2 cup unsalted butter
1 cup brown sugar, packed
1 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of salt

For Serving:

Whipped cream or vanilla ice cream (optional)

Instructions

1. Prepare the Dates

Soften the Dates: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or 12 individual ramekins.
In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them soak for about 10 minutes to soften. Mash slightly with a fork until it becomes a rough puree.

2. Make the Pudding Batter

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Add Flour and Dates: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the date mixture, until just combined.

3. Bake the Puddings

Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin or ramekins, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the puddings cool in the tin for about 5 minutes before transferring them to a wire rack.

4. Make the Toffee Sauce

Combine Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and a pinch of salt.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 3-4 minutes, stirring frequently, until the sauce is thickened and smooth. Remove from heat and stir in the vanilla extract.

5. Serve

Drizzle Sauce: To serve, place the mini puddings on individual serving plates or bowls. Generously drizzle warm toffee sauce over each pudding.
Garnish: Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Cooking Notes

Dates: Medjool dates work well for this recipe as they are naturally sweet and soft. If your dates are a bit dry, soaking them in the hot water will soften them up.
Texture: The date puree adds moisture and sweetness to the pudding, so be sure to mash the dates well before incorporating them into the batter.

Variations

Sticky Ginger Puddings: Add 1 teaspoon of ground ginger and 1/2 teaspoon of cinnamon to the batter for a spiced version.
Nutty Toffee Sauce: Stir in 1/4 cup of chopped toasted pecans or walnuts into the toffee sauce for added texture.
Alcohol-Infused Sauce: Add a splash (1-2 tablespoons) of dark rum or bourbon to the toffee sauce for an extra layer of flavor.

Frequently Asked Questions (FAQs)

Can I make Mini Sticky Date Puddings ahead of time?

Yes, you can prepare the puddings and toffee sauce ahead of time. Store the puddings in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat them in the microwave or oven, and warm the toffee sauce on the stovetop before serving.

How do I store leftovers?

Store leftover puddings and sauce in the refrigerator. Reheat the puddings and sauce separately before serving.

Can I freeze Sticky Date Puddings?

Yes, these mini puddings freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Reheat them in the oven at 350°F until warmed through. The toffee sauce can also be frozen and reheated on the stovetop.

Can I use muffin liners?

Yes, you can use muffin liners if you prefer. This makes it easier to remove the puddings from the tin.

What can I serve with Mini Sticky Date Puddings?

These puddings are delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some chopped nuts on top for added crunch.

Mini Sticky Date Puddings are a perfect individual dessert that combines rich, moist date cakes with a warm toffee sauce, creating a truly decadent treat. This classic dessert is a comforting way to end a meal, and its individual portions make it great for entertaining. Whether you serve them with whipped cream or ice cream, they are sure to be a hit!