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Recipe Detail Page
Sticky Toffee Mug Cakes with Candied Dates
Holiday 2024
A craving for sticky toffee pudding can be quickly satisfied with these warm, saucy mug cakes “baked” in the microwave. Crème fraîche provides a cool, creamy contrast, while quick candied dates lend their salty-sweet chew. It’s the perfect dessert to cozy up on the couch with on movie night.
Serves 2
TOFFEE SAUCE
1/4 cup (60 mL) salted butter
1/3 cup (80 mL) heavy cream
1/2 cup (125 mL) dark brown sugar
2 tsp (10 mL) pure vanilla extract
2 tbsp (30 mL) Scotch or Irish whiskey (optional)
CAKE
1/4 cup (60 mL) water
1/4 cup (60 mL) chopped Medjool dates
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) salted butter, diced
3 tbsp (45 mL) dark brown sugar
1 tsp (5 mL) pure vanilla extract
1 large egg yolk
1/2 tsp (2 mL) finely grated lemon zest
1/4 cup + 2 tbsp (60 + 30 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) sea salt
2 tbsp (30 mL) crème fraîche
CANDIED DATES
2 Medjool dates, pitted, torn into small pieces
1 tbsp (15 mL) salted butter Flaky sea salt
1. For the toffee sauce, heat butter in a medium microwave-safe bowl for 30 seconds on high. Stir and microwave again until melted, if needed. Whisk in cream, brown sugar and vanilla. Microwave for 30 seconds on high. Whisk again and microwave for 30 more seconds. Microwave for another 15 seconds, or until sauce is thick enough to coat the back of a spoon, whisk and set aside. Stir in whiskey, if using.
2. For the cakes, lightly butter two 12-oz microwave-safe mugs. Set aside.
3. Place water in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir in dates, baking soda and butter. Cover and set aside for 5 minutes. Stir again then stir in brown sugar, vanilla, egg yolk and lemon zest. Add flour, baking powder and salt. Mix until just combined.
4. Divide the batter between prepared mugs, but do not go past the halfway mark. Microwave on high for 1 1/2 minutes. If still not quite cooked—batter looks a bit wet on top—microwave in 15-second blasts until just set. Don’t overcook.
5. For the candied dates, heat dates and butter in a small frying pan over medium-low. Cook, stirring often, until just becoming crispy on the edges, 2 to 4 minutes. Transfer to a plate and separate any clumps. Season with flaky salt.
6. Using a skewer, poke several holes into cakes. Slowly pour sauce overtop, allowing it to absorb before adding more and saving 2 tbsp (30 mL) to garnish.
7. Dollop cakes with crème fraîche, drizzle with remaining sauce and top with candied dates. Serve immediately.
Serves 2
