If there’s one British dessert that deserves its own fan club, it’s sticky toffee pudding. Rich, deeply sweet, and absolutely drenched in toffee sauce — it’s perfection. I’ve been experimenting with turning it into cupcake form, and I’m rather pleased with the result. All the flavour of the classic, but in a neat little package you can eat with one hand.
The dates are key here. They give the sponge that distinctively moist, almost fudgy texture that sets sticky toffee pudding apart from any ordinary cake. Don’t skip the soaking step — it makes all the difference.
Ingredients
For the cupcakes
- 175g pitted Medjool dates, roughly chopped
- 1 tsp bicarbonate of soda
- 150ml boiling water
- 100g unsalted butter, softened
- 150g dark muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp mixed spice
For the toffee sauce
- 100g unsalted butter
- 200g dark muscovado sugar
- 150ml double cream
- Pinch of flaky sea salt
Method
- Place the chopped dates in a bowl, sprinkle over the bicarbonate of soda, and pour the boiling water on top. Stir and leave to soak for at least 20 minutes — longer is fine.
- Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Fold in the flour and mixed spice, then add the date mixture (liquid and all). Stir until just combined — the batter will be quite wet, which is exactly what you want.
- Divide evenly between the cases, filling each about two-thirds full. Bake for 20–22 minutes until a skewer comes out clean.
- While the cupcakes bake, make the toffee sauce. Melt the butter in a saucepan, add the muscovado sugar, and stir over medium heat until dissolved. Pour in the cream, add the salt, and let it bubble gently for 3–4 minutes until glossy and thickened.
- While the cupcakes are still warm, poke a few holes in each with a skewer and spoon over a generous tablespoon of toffee sauce. Let them soak it up.
- Serve warm or at room temperature with extra toffee sauce drizzled on top. A dollop of crème fraîche on the side cuts through the sweetness beautifully.
Make-ahead notes
The cupcakes keep well for two days in an airtight tin — the dates keep them wonderfully moist. The toffee sauce can be made up to a week ahead and stored in the fridge. Just warm it gently in a saucepan or microwave before serving. Fair warning: you may find yourself eating the sauce straight from the jar with a spoon. No judgement here.
