Sticky Toffee Muffins

Sometimes, you just want to cook a classic. As great as it is to experiment with new flavours and combinations, there are times when only some delicious, traditional comfort food will do. 

This happened to me recently when I got “baker’s block” after trying to decide what to bake last weekend. I wanted to be spontaneous and adventurous and cook something new. But my mind kept screaming “sticky toffee pudding!”. So I had to give in. But, being me, I still had to tweak the recipe a little.

For anyone who doesn’t know, sticky toffee pudding is a cooked or steamed sponge cake made with dates and served with a wonderfully thick and indulgent toffee sauce. It originated in the Lake District and you can still buy it made with the original recipe in the villages around that region. It’s the kind of dessert that you always expect to see on a pub menu. It’s basically a classic.

I’ve made it for the two of us several times, usually as a traditional pudding, but this time I wanted to mix things up a bit and make a dessert that would last for longer than just one night. So I created these sticky toffee muffins. They take the best elements of a sticky toffee pudding (the rich, sweet flavour and the gooey sauce), but you can eat them individually, either warm or cold.

Sticky Toffee Muffins

Recipe by Julia

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• For the muffins

• 9oz (250g) dates (pitted)

• 1 tsp bicarbonate of soda (baking soda)

• 1/2 stick (60g) unsalted butter

• 8oz (225g) self-raising flour

• 6oz (165g) golden caster sugar

• 1 tsp vanilla extract

• 2 medium eggs (lightly beaten)

• For the toffee sauce

• 1/2 stick (60 g) unsalted butter

• 3oz (75g) light brown muscovado sugar

• 1 tbsp golden syrup (light corn syrup can be substituted)

• 4floz (125 ml) double/heavy cream (plus extra for serving)

Directions

• Preheat oven to 180C / 350F and line a muffin tray with paper cases.
• In a small saucepan, add the dates and cover with 250ml (9floz) water. Bring to the boil and then stir in the butter and the baking soda. Remove from the heat and set aside to cool slightly. Whizz in a food processor to form a rough paste, or mash with the back of a fork.
• Sift the flour into a large mixing bowl and then stir in the caster sugar, vanilla, eggs and date puree until just combined (i.e. no flour can be seen in the bowl).
• Divide the batter between the muffin cases and bake in the oven for around 20 minutes, or until golden brown and springy on top. Leave to cool on a wire rack.
• While the muffins are cooling, make the toffee sauce: put the butter, muscovado sugar, syrup and cream in a small pan over a low heat. Stir to combine, then increase the heat and simmer for 10 minutes or until thickened.
• Remove from the heat and allow to cool to room temperature.
• Serve each muffin drizzled with a little of the sauce and a dollop of whipped cream.

Notes

• Adapted from Nigella Lawson