Sticky Toffee Puddings with Butterscotch Sauce

To make this Sticky Toffee Pudding recipe with Butterscotch Sauce, start by preparing all the ingredients for the batter.

For the batter: Here, we will use spiced Chaï tea.

Heat a glass of water in the microwave for 2 minutes and add a heaped teaspoon of tea into the hot steaming water.

Stir well and let it steep for 3 to 4 minutes.

Pit and finely chop the dates...

...as finely as possible.

Place the chopped dates in a bowl...

...and pour the strained tea over them.

Press the tea leaves with a spoon to extract all the flavours.

Combine with a spatula...

...and let the dates soak in tea for at least 20 minutes.

In the meantime, place the softened butter (at room temperature) in another container.

Add the Muscovado sugar...

...as well as a pinch of sea salt. You won't need this if you're using salted butter.

Mix everything with a spatula until you get a creamy mixture. You can also use an electric mixer.

Add the first egg...

...and mix until fully incorporated.

Then add the second egg...

...and blend it in with the spatula.

Finally, add the third egg...

...and mix again.

Once the eggs are incorporated, add the flour...

... baking powder...

...and the baking soda.

Add the freshly grated nutmeg, along with the ginger and cinnamon powder.

Finish by pouring in the liquid vanilla...

...and mix all the ingredients together with the spatula...

...until you achieve a smooth batter (without overmixing).

Now add the cooled dates and tea...

...and stir with the spatula...

...until our sticky toffee pudding batter is ready.

Transfer this mixture into a piping bag. No need for a nozzle here.

Grease the mini bundt cake tin cavities with an oil spray.

Pipe the pudding batter into the mould cavities, filling them up to 1cm from the edge.

Tap the mould on the work surface to ensure the batter settles well at the bottom of the cavities.

Then bake in a convection oven, preheated to 160°C (gas 3), for 45 to 50 minutes, depending on the oven.

After baking, remove the mould from the oven. The batter will have risen slightly and overflowed from the cavities, which is normal.

Using a serrated knife, trim any excess pudding that has overflowed, following the horizontal line of the mould edge, as shown in the photo.

This is what the result should look like at this stage.

Place a baking tray over the mould and quickly flip it. Be cautious, as these cakes will come out very easily.

Gently remove the mould...

...to release the mini bundt cakes.

Pipe the remaining batter into two mould cavities and bake as before. There's no need to clean or re-grease the mould.

For the Butterscotch sauce: Organise all the necessary ingredients.

Melt the butter in a saucepan.

While melting, add the Muscovado sugar.

Add the whipping cream...

... and combine with a whisk until the dry ingredients are incorporated.

Bring the mixture to a boil. Let it cook for 3 to 4 minutes, occasionally whisking. The preparation should thicken. Note that the sauce will become more consistent once cooled.

At the end of the cooking time, add the liquid vanilla and sea salt and whisk together.

Transfer this Butterscotch sauce to a bowl.

Cover the sauce directly with plastic wrap, ensuring the wrap touches the surface, and let it cool to room temperature.

When serving, plate the Sticky Toffee Puddings individually and drizzle with the Butterscotch Sauce just before eating. Enjoy this delicious dessert!