Sticky Toffee Pudding Bites

A festive twist on a classic, these bite-sized sticky toffee puddings are rich, gooey, and utterly moreish. Baked as a traybake and cut into squares, each piece is drenched in a glossy brown sugar toffee sauce and finished with a pinch of salt. Perfect for passing around at festive gatherings, they’re easy to make in advance, and guaranteed to disappear fast. It’s the comforting nostalgia of sticky toffee pudding, reimagined as the ultimate party bite. Please note, we’re using a 25cm x 20cm tray.

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Ingredients

dates 200 g (chopped)
bicarbonate of soda 1 tsp
unsalted butter 150 g
light brown sugar 150 g
muscovado sugar 125 g
egg 2
black treacle 1 tbsp
self raising flour 175 g
double cream 100 ml

Method

Preheat the oven & prep the tin

Preheat to 180°C/160°C fan. Grease and line a 20cm square baking tin.

Prep the dates

Roughly chop the dates. Place the dates in a bowl with the bicarbonate of soda and pour over 250ml boiling water. Leave to soak for 10 minutes. Then mash lightly.

Make the bake

In a large bowl cream together 50g butter and 75g light brown sugar and 75g muscovado sugar. Beat in the eggs one at a time, add the black treacle and mashed dates with their soaking water. Stir in the self raising flour and gently fold to combine.
Pour the batter into the prepared tin and bake for 20-25 minutes, until springy to the touch.

Make the brown butter

While the sponge is baking, make the brown butter: Melt 50g butter in a small pan until it starts to turn a golden brown and smells like biscuits (6-7 minutes). Pour into a bowl to prevent from burning.

Make the toffee sauce

Melt the remaining 50g butter and the remaining 75g light brown sugar and 50g muscovado sugar in the same small pan, stir in the cream and simmer for 2-3 minutes until glossy. Add the brown butter and a sprinkle of salt.

Finish the bake

Remove the bake from the oven, poke holes all over with a fork and pour the toffee sauce on top. Cool slightly, then cut into squares. Tuck in and enjoy!

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