These are individual portions of the classic British dessert, Sticky Toffee Pudding. Each miniature cake is a moist and rich sponge made with dates and often a hint of spice, baked until tender. The defining characteristic is the luscious, dark, and intensely sweet toffee sauce that is either poured over the warm cakes after baking or baked directly with them, creating a deeply caramelized and sticky texture. These individual puddings are perfect for single servings and offer the same comforting and decadent experience as a larger pudding. They are typically served warm, often with a scoop of vanilla ice cream (if available in Sahiwal, Punjab, Pakistan), a drizzle of extra toffee sauce, or a dollop of custard (may need to be homemade or sourced from larger stores), making for an utterly indulgent and satisfying dessert, especially on a cooler evening in Sahiwal, Punjab, Pakistan. The combination of the warm, spongy cake soaked in the rich, buttery toffee sauce is a truly comforting and unforgettable treat.
Ingredients:
For the Date Sponge Cakes:
- 1 cup chopped pitted dates (easily found in local markets)
- 1 teaspoon baking soda (widely available)
- 1 cup boiling water
- 1/2 cup (1 stick) unsalted butter (available in most grocery stores)
- 1/2 cup packed dark brown sugar (available in larger stores or as “gur” in some local markets, though the flavor may slightly differ)
- 1 large egg (common ingredient)
- 1 teaspoon vanilla extract (widely available)
- 1 1/2 cups all-purpose flour (staple ingredient)
- 1 teaspoon baking powder (widely available)
- Pinch of salt (common ingredient)
For the Toffee Sauce:
- 1 cup packed dark brown sugar (or “gur”)
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream (fresh cream or locally available alternatives like tetra pack cream)
- Pinch of salt
Equipment:
- Small saucepan
- Mixing bowls
- Electric mixer or whisk
- Individual ramekins or muffin tins (lined with foil or paper liners, as shown)
- Wire rack
Instructions:
- Prepare the Dates: Place the chopped dates in a small bowl. Sprinkle the baking soda over the dates and pour the boiling water over them. Stir and let sit for about 10-15 minutes to soften the dates and plump them up. The baking soda helps to break down the dates and adds to the cake’s texture.
- Preheat Oven and Prepare Baking Vessels: Preheat your oven to 350°F (175°C). Grease and flour individual ramekins or line muffin tins with foil or paper liners (as depicted in the image), ensuring even heat distribution in your oven in Sahiwal, Punjab, Pakistan.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and dark brown sugar (or “gur”) using an electric mixer or a whisk until light and fluffy. If using “gur,” ensure it’s well broken down to avoid lumps.
- Add Egg and Vanilla: Beat in the egg until well combined, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the date mixture (including the soaking liquid), beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. The batter will be quite wet.
- Fill Baking Vessels: Divide the batter evenly among the prepared ramekins or muffin tin liners, filling each about two-thirds full.
- Bake the Cakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be springy to the touch and nicely browned.
- Prepare the Toffee Sauce: While the cakes are baking, prepare the toffee sauce. In a medium saucepan, combine the dark brown sugar (or “gur”), butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar (or “gur”) is dissolved. Bring the sauce to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. If using “gur,” the sauce might have a slightly different color and flavor profile.
- Serve the Puddings: Once the cakes are baked, remove them from the oven. You have two options for serving:
- Pour Sauce Over: While the cakes are still warm in their ramekins or liners, poke several holes in the tops with a skewer or toothpick. Slowly pour the warm toffee sauce generously over the cakes, allowing it to soak into the sponge.
- Bake with Sauce (as potentially shown): Alternatively, after the initial baking of the cakes for about 15 minutes, carefully pour some of the warm toffee sauce over each partially baked cake and then return them to the oven for the remaining baking time. This method allows the sauce to caramelize around the cakes.
- Cool Slightly and Serve: Let the sticky toffee pudding cakes cool slightly in their sauce for a few minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream (if available), a drizzle of extra toffee sauce, or a dollop of custard (if accessible).
Tips and Notes:
- Date Quality: Use moist, good-quality dates for the best flavor and texture, readily available in local markets in Sahiwal, Punjab, Pakistan.
- Baking Soda and Dates: Don’t skip the step of soaking the dates with baking soda and boiling water, as it helps to soften them and enhances the cake’s moistness and color.
- Brown Sugar/Gur: Dark brown sugar provides a richer, more molasses-like flavor. If using “gur,” be aware that its flavor can vary.
- Don’t Overbake: Overbaking will result in dry cakes. Bake until a toothpick comes out clean.
- Sauce Consistency: Adjust the simmering time of the toffee sauce to achieve your desired thickness.
- Make Ahead: The date sponge cakes can be baked ahead of time, cooled, and stored in an airtight container at room temperature for a day or two. Reheat gently before serving with freshly made toffee sauce. The toffee sauce can also be made ahead and reheated gently.
- Freezing: Baked and cooled sponge cakes can be frozen. Wrap them individually in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat gently. The toffee sauce can also be frozen and reheated.
Enjoy these individual Sticky Toffee Pudding Cakes