Sticky toffee pudding is one of my all time favourite desserts; rolled out on many a Sunday after a family roast and drenched in sweet, buttery sauce, there are few dishes more comforting. Now, I’m not going to lay claim to these sticky toffee inspired muffins beating the classic pud format, however, unlike that Autumn staple, they needn’t be reserved for lazy weekends as they’re conveniently hand held, light in texture, benefit from the addition of fresh pear, and are just as delicious cold as they are hot from the oven and dripping in toffee. Make them now and they’ll last for a few days in an air tight box.
Ingredients (makes 6-8 large muffins)
For the muffin batter
- 225g plain flour
- 1 1/2tsp baking powder
- 1tsp ground ginger
- 1tsp ground cinnamon
- pinch salt
- 3 eggs
- 1tsp vanilla extract
- 125ml vegetable oil
- 100g golden caster sugar
- 100g light brown soft sugar
- 1 large pear, diced
- 100g pitted Medjool dates, soaked in boiling water
For the sticky toffee sauce
- 60g butter
- 60g light brown soft sugar
- 80ml double cream
- pinch salt
- caramelised pear slices (to make these, just slice up 1 pear into 3mm thick pieces. Heat 2tbsp light brown soft sugar and 2tbsp butter in a pan until gently bubbling then add the pear pieces and cook for 1-2 minutes on each side or until golden)
- Preheat the oven to 180c. Line a 12 hole muffin tray with muffin cases (this recipe makes 6-8 large muffins but if you prefer a smaller cupcake-size you will get 12).
- Place the flour, baking powder, spices and salt in a small bowl and stir together. In a larger bowl, whisk together the eggs, vegetable oil, vanilla and sugars until well combined, then stir in the diced pear. Drain the boiling water off the dates and crush them up into a rough paste and add those in too. Finally, fold in the dry ingredients until just combined (don’t worry if the batter is lumpy and a few specks of flour remain- the trick with muffins is to mix as little as possible to achieve a light texture).
- Fill each case 3/4 of the way up and bake for 20-25 minutes or until the muffins are well risen and a skewer comes out clean when inserted.
- While the muffins are baking make the sticky toffee sauce. Place the butter, sugar, cream and salt in a small saucepan and set over a gentle heat. Allow the butter and sugar to melt, stirring occasionally, then cook until the ingredients come together to form a smooth, golden sauce. Add the salt to taste.
- When the muffins are ready, prick a few holes over the surface of each one and pour on a generous helping of toffee sauce. Finish with some caramelised pear slices, if you like.