Ready in just 20min, this microwave sticky toffee pudding recipe is just the thing for when you need something sweet in a hurry. Keep a jar of toffee sauce in your store cupboard and you can whip this up in no time.
Say goodbye to dry microwave mug cakes - this pud is rich, saucy and cooks in less than 10 minutes. Serve hot from the microwave with vanilla ice cream or hot custard.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
6 mins
Total Time:
20 mins
Cal/Serv:
741
Ingredients
100g
unsalted butter, melted, plus extra to grease
75g
pitted Medjool dates
75g
dark brown soft sugar
2
medium eggs, beaten
100ml
milk
1Tbsp.
vanilla bean paste
200g
sticky toffee sauce, we used Joe & Seph's, plus extra to serve, optional
150g
self-raising flour
Directions
Step 1Lightly grease a 2 litre microwave-safe dish (about 15 x 20cm) with butter. Put dates and 100ml just-boiled water into the small bowl of a food processor and carefully pulse to a chunky purée. Alternatively, finely chop dates and put into a small heatproof bowl with the water and leave to soak for 10min.
Step 2 In a large bowl, whisk the butter, sugar, eggs, milk, vanilla and date purée/chopped date mixture with 75g sticky toffee sauce. Whisk in flour and a pinch of salt until combined, then scrape into the greased dish. Tightly cover with microwave safe clingfilm and cook at 750W for 4-5min, until the sponge has stopped rising and is mostly firm to the touch (a small sticky patch in the centre is fine).
Step 3Spoon over the remaining 125g toffee sauce, re-cover with the clingfilm, and cook at the same power for 30sec. Leave to cool, covered, for 10min, then serve with extra sauce and vanilla ice cream, if you like.
TIPS
Stir a pinch of flaked sea salt through your toffee sauce, if you like.
Microwave sponges are best enjoyed freshly cooked, so tuck in as soon as it's done (making sure it's cool enough to eat, of course!).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
