Microwave Sticky Toffee Pudding - Seasons and Suppers (2024)

Warm sticky toffee pudding is great comfort food! Here’s how to make a single serving or two quickly and easily in the microwave!

Microwave Sticky Toffee Pudding - Seasons and Suppers (1)

If you’ve ever had a craving for sticky toffee pudding that just couldn’t wait, you’ll be glad to know that satisfying that craving is as close as your microwave! This microwave sticky toffee pudding recipe is quick, easy and delicious.

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Ingredients and substitutions
How to make sticky toffee pudding in the microwave
Recipe video
Recipe tips
Storing and freezing
Get the Recipe: Microwave Sticky Toffee Pudding
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Ingredients and substitutions

Dates – regular baking dates are all you need for this sticky toffee pudding. They are usually sold in blocks in the baking aisle of the grocery store.

Light and Dark Brown Sugar – using a combination of light and dark brown sugar makes a more complex toffee sauce, but if you only have one type of brown sugar, just use what you have.

Heavy Cream – this is the 35% b.f. whipping cream.

Butter – You can use salted or unsalted butter.

You’ll also need – Baking powder, baking soda, salt and 1 egg (optional)

How to make sticky toffee pudding in the microwave

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Use the microwave to heat the water, then add the chopped dates and baking soda. Allow to stand to soften the dates, then add the butter to the dates.
Meanwhile, make the sauce in the microwave by combining the brown sugar, butter and cream in a measuring cup and heating until thickened. Set aside.
Once the butter has melted into the date mixture, add the brown sugar to the bowl.

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Add the egg (if using), the flour, baking powder and salt and stir to combine.
Divide the batter between a couple of microwave-safe cups or dishes. Don’t fill them more than 50% as they will rise quite a bit as they cook.
When the cakes are cooked, pour the warm toffee sauce overtop and enjoy!

Recipe video

Recipe tips

Microwaves vary, so timing may be a bit different in your microwave. Use your best judgment to adjust time by looking at it and testing for doneness.

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Storing and freezing

Store extras covered in the refrigerator for 2-3 days. Rewarm in the microwave.

These puddings can be frozen. Wrap well and freeze for up to 3 months. Thaw and warm in the microwave.

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Get the Recipe: Microwave Sticky Toffee Pudding

Warm and comforting sticky toffee pudding made quickly and easily in the microwave. Makes two small servings or one large one.

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Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Ingredients

For the Sticky Toffee Sauce:

2 Tablespoons salted butter
2 Tablespoons light brown sugar, packed
2 Tablespoons dark brown sugar, packed (or use additional light brown sugar)
3 Tablespoons heavy whipping cream, 35% b.f.

For the Sticky Toffee Cake:

1/4 cup dates, (about 7-8 dates)
1/4 teaspoon baking soda
1/4 cup water
1 Tablespoon butter, at room temperature
4 teaspoons light brown sugar, packed
4 teaspoons dark brown sugar, packed
1/2 large egg, optional *see Note 1 below
6 Tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch salt

Instructions

Coarsely chop the dates, then measure. Set aside. Add 1/4 of water into a medium microwaveable bowl and microwave on high for 50 seconds. Stir in the chopped dates and baking soda. Stir to combine, then let stand for 5 minutes. After 5 minutes, add the butter to the bowl with the dates and let it stand for another 5 minutes.
Meanwhile, make the sauce by combining the butter, brown sugars and cream in a medium microwavable bowl. Microwave on HIGH for 30 seconds. Remove and stir for 15-20 seconds or until butter is melted. Return to the microwave and microwave a further 30-45 seconds or until the sauce coats the back of a spoon. Set aside for now.
After the dates have stood for 5 minutes, stir to combine (butter should be all melted). Add the brown sugars and egg, if using and stir in to combine. Add the flour, baking powder and a pinch of salt. Stir until the flour is all mixed in.
Tip! Don't fill the cups any more than halfway full, as the puddings will rise quite a bit as they cook!
Divide the batter between two microwave-safe mugs or small bowls. Microwave on HIGH for 2 minutes uncovered. Test with a skewer to make sure the cake is set. (If not, microwave more in 15-second increments until set). Use a skewer to poke some holes in the cakes and run it around the outside as well, to make some space for the sauce to fill down the sides. Pour toffee sauce over top. ALLOW TO STAND A FEW MINUTESbefore eating, to allow the sauce to cool a bit, for the cake to set up and the sauce to soak in.
Store leftovers in the refrigerator for 2-3 days. These puddings can also be frozen for up to 3 months.

Notes

To get 1/2 an egg, break the egg into a small cup and stir together with a fork. Use 1/2 of the mixture.

Be sure to read the notes above this Recipe Card, for more tips on making this recipe.

Cuisine: British

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 531kcal, Carbohydrates: 71g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 308mg, Potassium: 292mg, Fiber: 2g, Sugar: 51g, Vitamin A: 925IU, Vitamin C: 0.2mg, Calcium: 92mg, Iron: 2mg

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Jennifer Maloney

Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!

www.seasonsandsuppers.ca/about/

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originally published on Dec 20, 2016 (last updated Mar 30, 2024)