Microwave Sticky Toffee Pudding

A dessert of dark brown sugar, heavy cream and medjool dates. 10 min, serves 2.

⏱ 10 min · medium · 🍽 serves 2

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons dark brown sugar
• 3 tablespoons heavy cream
• Salt
• 2 Medjool dates, pitted and chopped
• ¼ teaspoon baking soda
• ¼ cup/28 grams all-purpose flour
• ⅛ teaspoon ground cinnamon
• Sour cream, vanilla ice cream or whipped cream, for serving

Steps

1. In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
2. In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1½ cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
3. Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.