Sticky toffee pudding is such a classic comfort food for the colder months. Instead of making a large pudding, I use a muffin tin. It’s a great way to stay in control of portion size and easy to serve. They also bake faster.
I’ve been making these sticky toffee cakes for years. They are so easy and the dates give incredible flavour. I’ve experimented by adding pumpkin for an autumnal twist and they’re even nicer. Along with some freshly grated nutmeg and warming cinnamon, this is the perfect October bake.
The maple salted caramel sauce is easy to make and can be done in advance. It keeps well too, and can be stored in the fridge for at least two weeks. It’s incredible on ice cream, over a banana split or drizzled over pancakes. Adding a pinch of salt to the caramel gives it an extra edge and goes well with the sweet dates. For an extra umami kick, omit the salt and add a dash of soy sauce or miso, to taste. The fermented soy bean saltiness gives it an extra level of depth, elevating this dessert to a more grown-up treat.
These little cakes are ideal for entertaining. Make them in advance, leave to cool, then remove the paper cases. Reheat in the oven or in an airfryer then pour the warm caramel sauce on top to serve. These are also good with vanilla ice cream. For more of a gingerbread flavour, add some finely diced candied ginger to the mixture. I sometimes fold through some pecan nuts for a buttery rich texture. There are so many options with these versatile little cakes.
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The warm cakes and sauce are so decadent served with cold, softly whipped cream. A real treat.
Recipe: Sticky toffee pumpkin cakes with maple salted caramel
Lilly’s Kitchen Tips:
- Use golden syrup or honey if you don’t have maple syrup. Treacle works well too, for a darker, richer caramel.
- Raisins are a more affordable option and work well in place of the dates.
- This recipe makes 12, but the cakes freeze well for desserts on demand, or even for some prep ahead for Christmas.
