Microwave Sticky Toffee Pudding in a Mug
A beloved British classic of moist, dark Medjool date sponge drenched in a bubbling, rich toffee caramel sauce, served warm with velvety Madagascan vanilla custard.
Ingredients
- • 50g finely chopped dates
- • 2 tbsp hot water
- • 1/8 tsp bicarbonate of soda
- • 25g butter
- • 1 1/2 tbsp light brown sugar
- • 2 tbsp beaten medium-sized egg
- • 1 1/2 tbsp self-raising flour
- • 30ml double cream
- • 10g unsalted butter
- • 2 tbsp light brown sugar
Preparation Steps
Grease inside of a large mug with butter
Chop dates finely
Add to mug with boiling water and bicarbonate of soda
Microwave for 20 seconds and stir
Add butter and microwave a further 30 seconds and stir
Add sugar and allow to cool slightly
Fold flour and egg gently into the mixture, taking care to thoroughly mix but without overdoing it
Microwave for 1 minute 15 seconds. Jiggle mug side to side to help mixture unstick from the sides.
Microwave for 30 more seconds and jiggle again
Microwave for 15 more seconds
Put all of the sauce ingredients in another mug or microwave-safe jug
Microwave for 30 seconds and stir together
Microwave for a further 30 seconds until the mixture if bubbling
Pour sauce into the mug and enjoy, or run a knife around the sponge and tip onto a plate, and add sauce on top.