Making Sticky Toffee Pudding using this method is the easiest way to recreate the delicious treat!
The first Caking It post of 2022! Happy New Year!
I hope you had a restful and memory-filled break.
I'm back with a bang with my recipe for Sticky Toffee Cupcakes.
These are probably the simplest treat to mix together and serve, and they're just as mouth-wateringly delicious as the real thing.
Sticky toffee pudding is my all-time favourite dessert. Unfortunately, I can rarely get it when eating out which (as every coeliac will know) is the curse of the being gluten free, but, when I can, I always choose it.
It gets its sticky reputation because of the combination of sticky dates and toffee sauce. Dates are one of my favourite fruits because they're so sweet and chewy, and so it really is a dream combination.
Make sure to soften your dates in boiling water and a little bicarb before whizzing into a paste and combining in your batter. You'll get such a great sponge texture and flavour.
I swapped out the caster sugar for dark brown muscovado sugar to up the rich sticky flavour, and added treacle for oomph!
All you need to do to serve is remove the cupcake case, place on a plate, drizzle with caramel and warm in the oven or microwave until hot.
If you’re having these on the go, they’re delicious cold too, just simply fill them will caramel before serving.
You can serve these for others to really impress them, or to be honest, I love baking these as a treat for myself!
Let's get Caking It!
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 20 mins
Assemble: 5 mins
Ingredients
Sponge
150g pitted dates
100ml boiling water
150g unsalted butter
150g dark brown muscovado sugar
4 medium eggs
160g gluten free self-raising flour
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
1 tbsp treacle
Frosting
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Method: Sponge
As usual, don't forget to wait until all the ingredients are at room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
Chop the dates into small chunks and place in a bowl. Cover with boiling water and 1/2 tsp bicarbonate of soda. Leave to soak for 3 minutes.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix the flour, 1/2 tsp bicarb, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Pour the date mixture into a blender and whizz until a thick gloopy consistency is created.
Pour in the dates and treacle into the batter and mix until combined.
Fill the cupcake cases until they're 3/4 full, or around 2 tbsp in each.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18-20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
If you are making caramel from scratch, you can easily whip it up while the cupcakes are in the oven.
Assembly
When you are ready to eat, remove the sponges from the cases and place on serving plates upside-down.
Pour on a drizzle of caramel.
Place in the oven for 5 minutes on 150'C until piping hot and the caramel is drizzly, or place in the microwave and heat in 20 second increments.
Enjoy hot and sticky!
