Microwave Sticky Toffee Pudding
If you love sticky toffee pudding but wish it was easier to make, this quick and easy microwave mug version is one for you.
Introduction
A rich and indulgent pudding, drizzled with a simple toffee sauce… this one is perfect for Sunday lunch – although you may need a brisk walk afterwards!
Ingredients
| For the pudding: | |
| 5 | ready-to-eat stoned dates, roughly chopped |
| 1 tbsp | boiling water |
| ¼ tsp | bicarbonate of soda |
| 1 tbsp | softened butter |
| 1 tbsp | light muscovado sugar |
| 1 tbsp | self-raising flour |
| ½ | beaten egg |
| For the toffee sauce: | |
| 1 tbsp | light muscovado sugar |
| 1 tbsp | softened butter |
| 1 tbsp | crème fraîche |
| To serve: | |
| vanilla ice cream or custard |
Essential kit
You will need: a 300 ml / ½ pint microwaveable mug and a 1000W, category-E microwave.
Method
1. Put the dates in the bottom of a 300 ml / ½ pint microwaveable mug. Add the boiling water and cook on high for 30 seconds.Remove and stir in the bicarbonate of soda; the mixture will fizz. Allow to stand for 30 seconds, then stir to break up the dates.
2. Add the butter to the dates and microwave on high for 10–20 seconds, or until melted. Stir in the sugar, flour and egg and mix well. Microwave on high for 1½ minutes, until risen and spongy. Allow to stand for 1 minute.
3. To make the sauce, put the sugar, butter and crème fraîche in a small microwaveable cup or bowl and microwave on high for 30 seconds. Stir well, then microwave on high for another 30 seconds.Pour over the top of the pudding, pulling away the sides of the sponge so that the sauce can soak through.
4. Serve immediately with vanilla ice cream or custard.
