Sticky toffee mug pudding
A soft, dark sticky toffee date pudding cooked in a mug in the microwave and drowned in a quick butterscotch sauce. Dessert for one, in under ten minutes.
- Prep
- 4 min
- Cook
- 4 min
- Serves
- 1
- Per serve
- 650 kcal
Ingredients
Method
Put the chopped dates and boiling water in a large microwave-safe mug (at least 350 ml) and microwave on high for 40 seconds until steaming.
Stir in the baking soda (it will fizz), then mash the dates to a rough paste with a fork. Add the softened butter and stir until it melts into the hot dates.
Mix in the brown sugar, milk and vanilla, then the flour, stirring until no dry pockets remain and scraping the bottom of the mug.
Microwave on high for 70 to 90 seconds, until risen and springy on top. Start with 70 seconds, as microwaves vary and overcooking makes it dry.
For the sauce, put the butter, sugar and cream in a small microwave-safe cup and microwave for 30 seconds, stir, then 10 to 15 seconds more until bubbling and glossy. Careful: hot sugar sauce burns, so let it sit a moment before handling.
Poke a few holes in the pudding with a skewer, pour over the sauce and let it stand for 1 minute to soak in. Top with ice cream and eat while warm.
Tips
- Medjool dates are soft enough to chop quickly. Drier dates work too but give them an extra 20 seconds with the water.
- No self-rising flour? Use 4 tbsp all-purpose flour with 0.5 tsp baking powder.
