Sticky Toffee Pudding 2 Ways

The perfect dessert!

 

Ingredients:

For the Puddings:

  • 2 ripe bananas (or 1 cup mango chunks), caramelized
  • 1 tsp bicarbonate of soda
  • 50ml (¼ cup) boiling water (only if using bananas to help mash)
  • 50g (¼ cup) unsalted butter, softened
  • 100g (½ cup) brown sugar
  • 2 large eggs
  • 125g (1 cup) self-raising flour
  • 1 tsp vanilla essence
  • 50g coconut flakes, toasted
  • 30g small pineapple chunks

For the Tropical Toffee Sauce:

  • 150g (¾ cup) brown sugar
  • 75g (⅓ cup) unsalted butter
  • 150ml (⅔ cup) double cream
  • 2 tbsp Piña Colada cordial (substitute for rum)
  • 1 tsp vanilla extract
  • 1 tbsp toasted coconut, for garnish

How To Make Mini Tropical Sticky Toffee Puddings

  1. Preheat oven to 180°C.
  2. Grease and lightly flour 6–8 ramekins or a muffin tin.
  3. Slice bananas or dice mango.
  4. In a small pan over medium heat, melt 1–2 tsp butter and a little brown sugar.
  5. Cook the fruit until caramelized and soft.
  6. Mash lightly if using bananas.
  7. Let cool slightly.
  8. Cream the butter and brown sugar until light and fluffy.
  9. Beat in eggs, one at a time, then add vanilla extract.
  10. Fold in the self-raising flour.
  11. Gently mix in the caramelized bananas or mango, toasted coconut, and optional pineapple chunks.
  12. Divide batter evenly among ramekins.
  13. Bake for 20–25 minutes, or until a skewer inserted comes out clean.
  14. Melt butter in a small saucepan over medium heat.
  15. Stir in brown sugar and cream; simmer 3–4 minutes until slightly thickened.
  16. Remove from heat and stir in Piña Colada cordial and vanilla extract.
  17. Turn puddings out onto plates (or serve in ramekins).
  18. Drizzle generously with warm tropical toffee sauce.
  19. Garnish with extra toasted coconut and optional pineapple chunks.
  20. Serve with coconut ice cream or whipped cream.

Ingredients:

For the Chai-Infused Pudding:

  • 200g dates, pitted and finely chopped

  • 250ml (1 cup) boiling water

  • 2 chai teabags

  • 1 tsp bicarbonate of soda

  • 75g unsalted butter, softened

  • 120g brown sugar

  • 2 large eggs

  • 1 tsp vanilla essence 

  • 180g self-raising flour

  • ½ tsp ground cinnamon 

  • Pinch of salt

For the Toffee Sauce:

  • 150g brown sugar

  • 100g unsalted butter

  • 200ml double cream

  • 1 chai teabag

  • 1 tsp vanilla extract

  • Pinch of sea salt

To serve:

  • Custard, ice-cream or whipped cream

How To Make Chai – Infused Sticky Toffee Pudding

  1. Preheat oven to 180°C. Grease a baking dish or 6–8 ramekins.
  2. Place the chai teabags in a heatproof jug with the boiling water.
  3. Allow to steep for 5–7 minutes until well infused, then remove and discard the teabags.
  4. Add the chopped dates to the hot chai tea and stir in the bicarbonate of soda.
  5. Set aside for 10 minutes until the dates are soft and jammy.
  6. Mash lightly, keeping some texture.
  7. Cream the butter and brown sugar until light and fluffy.
  8. Beat in the eggs one at a time, then stir in the vanilla.
  9. Fold the mashed chai-soaked dates into the batter.
  10. Gently fold in the flour, cinnamon and salt until just combined.
  11. Pour into the prepared dish or ramekins.
  12. Bake for 30–35 minutes (20–25 minutes for individual puddings), until a skewer inserted comes out clean.
  13. Place butter and brown sugar in a saucepan over medium heat and melt together.
  14. Add the cream and the chai teabag.
  15. Simmer gently for 4–5 minutes, stirring, until slightly thickened.
  16. Remove the teabag, then stir in vanilla extract and sea salt.
  17. Pierce the warm pudding all over and pour over some of the hot chai toffee sauce.
  18. Serve with vanilla custard, cardamom whipped cream, finishing with extra sauce on top.

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