Mini Sticky Toffee Puddings with Rum Creme Anglaise

Sticky Toffee Puddings 

A timeless English holiday season classic, now available in “me-sized”. Perfect for dessert or tea time, this rich treat pairs well with a cup of black tea. Using a muffin tin makes these puddings easy to serve to a crowd, and we promise there will be a crowd around these! 

Servings: 8-10 

Prep Time: 10 minutes 

Cook Time: 35 minutes 


For the Puddings: 

  • 1 cup pitted dates, finely chopped 
  • 1 cup boiling water 
  • 1 teaspoon baking soda 
  • 1 1/4 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup unsalted butter, softened 
  • 3/4 cup dark brown sugar 
  • 2 large eggs, at room temperature 
  • 1 teaspoon vanilla extract 

For the Sticky Toffee Sauce: 

  • 1/2 cup unsalted butter 
  • 1/2 cup heavy cream 
  • 1 cup dark brown sugar 
  • 1 teaspoon vanilla extract

For the Rum Crème Anglaise:

  • 1 cup whole milk 
  • 1 cup heavy cream 
  • 4 large egg yolks 
  • 1/3 cup granulated sugar
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract


Mix and Bake the Sticky Toffee Puddings: 

  1. Preheat your oven to 350°F (175°C) and grease a large muffin tin.
  2. In a bowl, pour boiling water over the chopped dates and stir in the baking soda. Let sit for 15 minutes. 
  3. In a separate bowl, sift together the flour, baking powder, and salt. 
  4. In a large bowl, beat the butter and dark brown sugar until light and fluffy. Add in the eggs, one at a time, then stir in the vanilla extract. 
  5. Blend the date mixture until mostly smooth and then fold it into the butter mixture. 
  6. Gently fold in the dry ingredients until well combined. 
  7. Spoon the batter into the greased muffin cups, filling each about three-quarters full. 
  8. Bake for 20-25 minutes, or until a skewer inserted into the center of a pudding comes out clean. 

Make the Sticky Toffee Sauce: 

  1. While the puddings bake, make the sticky toffee sauce by melting the butter with the heavy cream and brown sugar in a saucepan over medium heat.
  2.  Bring to a boil, reduce heat, and simmer for 5 minutes, until thickened.
  3.  Stir in vanilla extract. 

Make the Rum Crème Anglaise: 

  1. For the rum crème anglaise, warm the milk and cream in a saucepan until just hot, not boiling. 
  2. Whisk egg yolks and sugar together until light. Gradually add the hot milk mixture, whisking constantly. 
  3. Return the mixture to the saucepan and heat gently, stirring until the sauce coats the back of a spoon. Do not boil. 
  4. Take off the heat, stir in the rum and vanilla extract, and strain through a fine sieve.

Assemble and Serve: 

  1. Once the puddings are baked, let them cool slightly before unmolding. 
  2. To serve, place a pudding on each plate, drizzle with the warm sticky toffee sauce, and pour some rum crème anglaise alongside. These Sticky Toffee Puddings will offer a satisfyingly indulgent dessert experience, especially when accompanied by the luxurious rum crème anglaise. Enjoy!