A gorgeously plated dessert creates an anticipation that has the potential to elevate a simple sweet to a whole new level. But when I'm home alone in a threadbare t-shirt and pajama pants, and I start craving sugar, I'm not really looking for a deconstructed summer berry patch. A carton of ice cream, a jar of homemade strawberry preserves and a spoon will suffice. Food does not have to be beautiful to taste good.
So what do I do when the urge strikes for something sweet, gooey and rich? Well... I'd probably make this 5 Minute Sticky Toffee Pudding (or at least it's what I'll be making from this day forth)
Yea, I know, it kinda looks like something you might find on an alien planet, but stop looking at the picture for a moment and focus on my words. Despite its pock-marked appearance, the date sweetened pudding has a moist fluffy texture like a good sponge cake, and it tastes like caramel and vanilla. The sticky toffee sauce that sits at the bottom of the mug creates a layer of dense custard that tastes like butter caramel, and the remaining sauce flows down the side of the cake like a delectable toffee volcano. When paired with a scoop of vanilla ice cream, the hot pudding melts some of the ice cream, which flows into the sauce creating rivers of cool vanilla bounded by lakes of molten toffee.
I like to think that I'm a pretty decent writer, but I can't find words to describe how good this combination is. And to think... this recipe almost went into the reject pile. Actually I'd already decided that it wasn't going to get posted based on the way it looks, and yet somehow I ended up making it another four times before changing my mind, because it's THAT good.
As for the looks, I've tried making it a bunch of different ways, and what I've found is that although you can make it look marginally better, the extra effort detracts from the beauty of this, which is that it comes together in under 5 minutes. The fundamental problem here is in the way the microwave cooks (by exciting water molecules), which creates those huge craters on the exterior surface of the cake as the water turns to steam. Also, because of the liquid toffee sauce at the bottom of the mug, when you pour the batter in, it kind of swirls with the sauce, creating a wildly irregular surface on top. None of this affects the way it tastes though, which is why this is the perfect dessert for night in when you just need something delicious and sweet.
If you have more time and you're looking for something sinful to share, my Sticky Toffee Bread Pudding should fit the bill, and it's somewhat more attractive on the plate.
📖 Recipe
Units
Ingredients
Toffee Sauce
- 1 tablespoon cultured unsalted butter
- 1 tablespoon dark brown sugar
- 1 teaspoon water
Sticky Toffee Pudding
- 1 large egg (beaten)
- 1 tablespoon heavy cream (35%+ fat)
- 2 tablespoons date syrup
- ¼ teaspoon vanilla extract
- 1 pinch salt
- ¼ teaspoon baking powder
- ¼ cup all-purpose flour
Instructions
- Add the butter to the mug and microwave for a few seconds until it is melted. Swirl the butter around to coat all the sides of the mug. Add the brown sugar and water to the bottom of the mug.
- Put this back into the microwave and microwave until the sugar is totally melted and you have a thick bubbly sauce (about 30 seconds).
- Beat the egg, heavy cream, date syrup, vanilla extract and salt together until well combined. Sprinkle baking powder onto the batter and mix until just incorporated. Add the flour and fold together until there are no lumps remaining, but do not overmix, or your pudding will become chewy.
- Pour the sticky toffee pudding batter into the mug.
- Microwave the pudding until it rises to the top of the mug and stays there for a few seconds. This takes 1 minute 20 seconds at 800 watts in my microwave.
- Invert the sticky toffee pudding onto a plate and let the sauce drip down the sides.
Kathy Stroup says
Your website runs great on this Chrome browser! Almost TOO great! I had forgotten how wonderful this recipe is until I stumbled across it again. I really love the "Primordial" look! It reminds me of volcanic rock. I love geology-themed baking!
Date syrup is a wonderful product I hadn't tried until making this. I have used it in sauces, as a topping for other baked goods, and even a replacement for corn syrup in recipes. It adds a wonderful fruity, caramelly flavor.
I like to make it in two mugs using 1 recipe of Toffee Sauce for each one. Then I make 1 recipe of batter and divide it between the two. It makes a great portion, especially if you're adding ice cream! It also saves time, because if I make this for myself, I'm guaranteed to have to make another one for the husband.
Marc Matsumoto says
Great idea making extra toffee sauce👍🏼 Totally random but was reading you comment with the Taiyaki post in the background and it got me thinking..... Sticky Toffee Taiyaki?.... It would still need the regular batter to keep it from sticking to the pan, but a molten toffee interior might be kinda awesome.
Kathy Stroup says
🤯🌋🐟 I can see that the Taiyaki pan is going to be dangerous! I've already thought of twenty variations to try, even without having the pan yet! Your video is the best tutorial for using a stovetop iron. They are tricky if you don't know how to use one. I have some experience with them, but, as usual, you taught me so many new techniques!😊 I would love to see what variations you come up with, and if they are successful. I like that this tool isn't just a one dish device.
Marc Matsumoto says
Hahaha, I think I'm in the same boat as you. I've thought of more variations than I have time to make. Based on how the video is doing so far, any variations will probably end up on Patreon. The nonstick coating on this pan makes it pretty easy to handle. The first couple times you use it after washing it you'll need to grease it, but after that the residual oil and the coating should be enough to keep things from sticking.
Loralee says
Anyone know where to find 'date syrup'? I've never heard of it before...
Marc Matsumoto says
Healthfood stores should have it. If you're in the US, it's on Amazon.
Nikki says
I made this and topped it with brown sugar bourbon ice cream. I’m not gonna lie, I would have it’s babies 🤤
Marc Matsumoto says
😆 now I need to find some brown sugar bourbon ice cream! Glad you enjoyed this!
Julie says
Really good. I used a tablespoon of coconut flour instead of normal flour. It changes the texture to a French toasty soaked bread texture which I don’t mind.
Marc Matsumoto says
Hi Julie, I'm glad to hear you enjoyed it! Love the idea of adding coconut flour👍🏽
Sophie says
Any tips on how to use real dates as part of this recipe in lieu of the date syrup? (We have a bagful of dates in our fridge most of the time and love sticky toffee pudding — but would love to be able to have a quicker recipe like this one.)
Marc Matsumoto says
Hi Sophie, unfortunately there's no easy way to sub dates into this recipe because it relies on the liquid nature of the syrup. I'm planing on doing a proper sticky toffee pudding sometime this fall which will use whole dates.
Browsing says
Chop a few (not rock hard) dates, add a pinch of baking soda and a few T of water. Nuke for one minute (800 watt) in a mug. Most of the water will be absorbed. Stir the mush to make "syrup," adding drops of water if necessary. Use another mug to begin the recipe. That's what I do, anyway. Turns out fine. I also sub buckwheat flour for the wheat flour-- more nutrition, and the flavor and texture compliment it nicely.
Emma says
How big is the mug?
Marc Matsumoto says
Hi Emma, any regular-size coffee mug should work. If you have one that's tapered (bigger on top than the bottom) like the one I used it does make it a little easier to unmold.
Emma says
Thank you!
Marc Matsumoto says
Hi Michelle, I've added it to the list of things to make?
Michelle Stevens says
(of course, I am tempted to get a tiny little microwave for just this dish! )
Michelle Stevens says
That would be lovely Marc! Thank you.
Michelle Stevens says
Hi Marc, I am an odd person who doesn't have a microwave, but baking this in a mug should work? Can you let me know what the comparable time would be in an oven?
Marc Matsumoto says
Hi Michelle, to be honest I'm not entirely sure this will work in an oven.
I've formulated it to rise quickly given how quickly it cooks in a
microwave. You could try it in an oven with less baking powder, but I can't
guarantee how it will turn out.. If you're interested, I can work on a more
traditional sticky toffee pudding for a future post?
Joy says
Thanks, Marc! It's more just that I don't know what else I'd use it for, and I already have maple syrup in my freezer. =) I'll let you know how it works out if I do try it with the maple syrup!
Marc Matsumoto says
Hi Joy, the viscosity of date syrup is actually closer to molasses. While I'm sure maple syrup would taste good, you might need to adjust the recipe a bit to accommodate the difference in viscosity. Molasses might work, but it also has a very strong taste that might overpower the cake. Can I ask why you don't want to use date syrup? If it's just that you can't find it, it's sold on Amazon.
Joy says
What would you recommend as a substitute for date syrup? Would dark maple syrup work? This looks so good!
Marc Matsumoto says
Brilliant Jenni! Sign me up for that cookbook. The full title could be something like "Primordial: Rustic tasty bites from around the world"
Jenni Field says
Primordial! We should do a cookbook of primordial food that looks suspect but that is the best!
Marc Matsumoto says
Hahahahaha, rustic is a like a bread pudding or cobbler, this looks more primordial, but it does taste pretty damn good.
Jenni Field says
I would totally eat the crap out of that, Marc. And the word is "rustic!" lol