Quick sticky toffee puddings

Quick sticky toffee puddings

By
From
Fast Cooking
Serves
8
Photographer
Tara Fisher

Some chefs turn their noses up at cooking puddings in a microwave, but quick sponges like this can work really well – you just have to eat them as soon as they’re ready, otherwise they don’t taste as good. The brown sugar and treacle keep the sponge nice and dark when cooked. Many recipes don’t include black treacle, but I think it adds a great depth of flavour to this classic dessert.

Ingredients

Quantity Ingredient
200g pitted dates
50g soft butter
175g dark muscovado sugar
30ml golden syrup
30ml black treacle
2 eggs, lightly beaten
200g self-raising flour
2 teaspoons bicarbonate of soda
vanilla ice cream or cream, to serve

Method

  1. Pour 250ml boiling water over the dates and leave to soak for 1 minute. Butter 8 individual microwave-safe dishes or ramekins.
  2. Transfer the date mixture to a small food processor and blitz until smooth, then set aside to cool a little.
  3. Beat the butter, sugar, syrup and treacle together in a bowl. Add the eggs and the date mixture. Fold in the flour and bicarbonate of soda.
  4. Divide the mixture among the prepared dishes and microwave on full power for 3 minutes.
  5. Serve immediately with ice cream or cream.
Tags:
James Martin
Saturday Kitchen
quick meals
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