Sticky Toffee Pudding is my favourite dessert in the world. If people say British food isn’t good, I just point them towards a sticky toffee pudding. It normally doesn’t take very long to make an STP, but this one can be made start to finish in only 5 minutes and you can eat it straight from your mixing bowl as well! I think this is the perfect size to serve 2 people, but I’m not the one to let you know how much or little STP you should be eating!
This is an absolute favourite, so I do hope you enjoy baking and eating this one!
Microwave Sticky Toffee Pudding
Difficulty: Simple2
servings5
minutesIngredients
- For the Cake
50g dates
Pinch of bicarbonate of soda
Pinch of salt
2 tbsp water
35g butter
40g dark brown sugar
1 egg
50g self-raising flour (can be gluten-free)
- For the sauce
50g dark brown sugar
10g butter
2 tbsp double cream (heavy cream)
Pinch of salt
Directions
- Make the cake
- With scissors, cut the dates into small pieces into a microwaveable bowl. Add the bicarbonate of soda, salt and water and place in the microwave for 30 seconds – 1 minute.Â
- Add the butter to the bowl and place back into the microwave for 30-40 seconds until melted.Â
- Add all the remaining cake ingredients and stir to combine. Microwave for 1min 10seconds on full power; check if it’s cooked by piercing it with a skewer in a few places, making sure it comes out clean without cake batter (test in a few places because the microwave can have cool spots). Microwave for a further 20 seconds at a time, if needed, until cooked.Â
- Make the sauce
- Add all the sauce ingredients into a bowl. Microwave for 30 seconds, stir, then microwave for a further 20 seconds and stir until smooth.Â
- Pour the sauce over the sponge, serve with ice cream and enjoy!
Was craving sticky toffee for months after a trip to UK, this hit the spot so well! And so quick to make too, thank you for the recipe!
I’m so glad you enjoyed it!!!
Just made this, amazing. Get this guy back on the tele! He has had a glow up since he grew a beard đź‘€
I made this tonight because I’ve wanted to make sticky toffee pudding for a while now and this was quick and easy to make. This one serving was eaten between two adults and one 12 year old. It was plenty for the three of us. I lowered the sugar amounts but the rest of the recipe stayed the same. It was a lovely desert serviced with cream. Thank you for the recipe. From NZ.
Glad you enjoyed it!