Individual Sticky Toffee Puddings in the Air Fryer

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Individual Sticky Toffee Puddings in the Air Fryer

Individual Sticky Toffee Puddings made in the Air Fryer and served with a rich and indulgent butterscotch sauce, a wonderfully decadent dessert for the festive season, but also all year round. Moist and flavourful, these mini puddings can be made ahead and reheated when needed, making them ideal for the busy Christmas time.

Prep Time25

Cook Time17

Total Time42

Course: Dessert

Cuisine: British

Servings: puddings

Calories: 706kcal

Author: Daniela Apostol

Ingredients

For the sponges

160 g pitted dates (5 oz)
250 ml hot water ( 1 cup)
200 g self-raising flour ( 1 ⅔ cups)
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
160 g butter, soft (¾ cup)
160 g dark brown sugar (¾ cup +2 tbsp)
2 eggs
2 tablespoon black treacle (molasses)

For the sauce

300 ml double cream (heavy cream, 10 oz)
100 g salted butter (½ cup)
125 g dark brown sugar (⅔ cup)
2 tablespoon black treacle (molasses)

Instructions

To make the sponges, add the pitted dates to a bowl.
Pour the hot water over them and leave them to soak for 10 minutes.
In a large mixing bowl, add the soft butter and sugar, and use a hand mixer to beat them well until you have a creamy texture.
Add the eggs one by one, beating well after every egg added.
Add the bicarb of soda, baking powder, sifted flour and treacle.
Use a hand mixer or a blender to blend the dates in the hot water until you have a sticky, smooth paste.
Add it to the rest of the ingredients, and use a spatula to mix them all together into a batter.
Divide the batter between 8 ramekins or aluminum muffin cases and air fry at 160 degrees Celsius (320 Fahrenheit) for 15-17 minutes until a skewer inserted in the middle comes out clean.
Remove them from the air fryer ( you might have to air fry in batches).
To make the sauce, add all the ingredients to a pan set over a medium heat, and leave it to simmer, whisking often, until you get a smooth sauce.
To serve, remove the puddings from their cases, and pour the sauce over.

Video

Notes

I used foil / aluminum pudding cases that work perfectly well with mini puddings / pies, muffins and cupcakes. Since they are non-stick, I did not grease them, however, if you use china ramekins, butter them well before adding the batter.
The mini sticky toffee puddings can also be baked in the oven, although the cooking time will increase to 20-22 minutes, just keep an eye on them after 20 minutes.
Make sure the dates are blended well, the paste should be smooth, or the sponges will be lumpy. The paste also adds flavour, the smoother, the better results. The dates will soak much better in hot water.
Check the puddings for doneness after 15 minutes, overcooking them will result in dry, tough sponges. The skewer should come out with a few moist crumbs, not wet batter.

Nutrition