Sticky Toffee Pudding Cupcakes

Sticky Toffee Pudding Cupcakes

Photo by Myra O.

  • Prep Time


  • Total Time


  • Servings



  • Sticky Toffee Pudding Cupcakes

  • This is an old classic British pudding that has recently enjoyed a bit of a renaissance.

  • For the cupcakes:

  • 1-½

    cups self-rising flour

  • cups packed brown sugar

  • ½

    cup milk

  • 1


  • 1

    tsp vanilla extract

  • 3

    tbsp. sweet butter, melted

  • 1-¼

    cups (7 oz.) chopped dates

  • For the topping:

  • ½

    cup packed brown sugar

  • 2

    tbsp sweet butter

  • cup boiling water


Preheat the oven to 375 degrees F. Line 8 muffin pans with parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl beat the milk, eggs, vanilla and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the muffin pans, filling each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add ½ tablespoon butter, then pour about 1 tablespoon water over each. Bake for 25 minutes. Remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel off the parchment and serve immediately. Makes 8


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