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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.

From the book

Denise Smart


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!

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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.


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.


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