Microwave Sticky Toffee Pudding
Updated February 25, 2025
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
¼ teaspoon baking soda
¼ cup/28 grams all-purpose flour
⅛ teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Nutritional analysis per serving (1 to 2 servings)
43 grams carbs; 60 milligrams cholesterol; 363 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 2 grams fiber; 224 milligrams sodium; 3 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
- Step 2
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1½ cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
- Step 3
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
Private Notes
Comments
Oh GAWD, my favorite dessert, in a quick-to-make version that one could make in just a few minutes,...this recipe was so easy and so good, that I would call it BAD. Very bad, in that one can have this dessert anytime. I made it twice, once as written and once with a previously-frozen mashed banana that I had on hand (thanks for that tip!). Banana version not authentic in taste but still good. If any of you love sticky toffee pudding, my advice: "Look away! Nothing to see here!". Or else plan on skipping more meals.
Wow! This was unexpectedly delicious. Very tasty and didn’t taste like a quick mug cake at all. My husband and I enjoyed sharing an unexpected treat tonight. Easy to put together and yummy!
@Snacker Perhaps another recipe instead? The dates are essential for this dessert, with their natural caramel flavor heightened by the brown sugar. You could substitute prunes but that’s not sticky toffee pudding.
This dish is truly incredible, I just made it and still can't believe that the promise of the recipe came out this fast and this tasty, science is magic as they say because this is an absolutely brilliant recipe but also it's so delicious and so cozy :) It's quite sweet but for a small bite with a nice scoop of cold vanilla ice cream it really hits the spot, and the Butterscotch sauce is doable, no need to buy the premade stuff ever. Brilliant creation from Ali as usual!
I’ve messed up this recipe twice the first time I incorporated the syrup into the cake batter, and it still turned out really delicious. The second time I forgot to add the remaining tablespoon of brown sugar into the cake batter, which made it drier, but it also still came out delicious so regardless this recipe is fool proof.
Has anyone tried to scale this? I am not sure if the microwaving is linear?