Introduction
There are few desserts as comforting and deeply satisfying as the classic British Sticky Toffee Pudding. The ‘Sticky Toffee Bowl Cake’ is its quick, modern cousin—a single-serving delight designed for instant gratification. This recipe captures the essence of the rich, moist date sponge and decadent toffee sauce, but delivers it in minutes, typically cooked in a microwave or small oven-safe ramekin. It’s perfect for those sudden dessert cravings, requiring minimal cleanup and maximum flavor. Forget waiting an hour for a traditional steamed pudding; this bowl cake is pure, molten indulgence.
Ingredients
- **For the Sponge Cake:**
- 100g (3.5 oz) Pitted Dates, finely chopped
- 120 ml (1/2 cup) Boiling Water
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 50g (1/4 cup) Unsalted Butter, softened
- 50g (1/4 cup) Dark Brown Sugar (packed)
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 125g (4.5 oz) Self-Raising Flour (or all-purpose flour plus 1 tsp baking powder)
- **For the Toffee Sauce:**
- 50g (1/4 cup) Dark Brown Sugar (packed)
- 25g (2 tbsp) Unsalted Butter
- 50 ml (3 tbsp) Double Cream (Heavy Cream)
Step-by-step Preparation
- **Prepare the Dates (10 minutes):** Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and stir in the bicarbonate of soda. The mixture will fizz and the dates will soften significantly. Set aside to cool slightly. *Tip: The bicarbonate helps break down the dates, making the final sponge very moist.*
- **Mix the Batter (5 minutes):** In a separate bowl, cream together the softened butter and 50g of brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Pour the date mixture into the butter mixture and stir well.
- **Combine Dry Ingredients:** Gently fold in the self-raising flour until just combined. Be careful not to overmix; a few streaks of flour are fine. Divide the batter evenly between two large, microwave-safe ceramic bowls or ramekins.
- **Make the Toffee Sauce (3 minutes):** In a small saucepan, combine the sauce ingredients (50g brown sugar, 25g butter, and cream). Heat gently over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer for 30 seconds until slightly thickened. *Tip: If you prefer a thinner sauce, add an extra splash of cream.*
- **Cook the Bowl Cakes (1.5 – 2 minutes):** Place one bowl cake in the microwave and cook on high power for 90 seconds. Check if the cake is set in the center (it should be slightly sticky but not wet). If needed, cook for an additional 15-30 seconds. Repeat with the second bowl. *Oven alternative: Bake at 180°C (350°F) for 15-18 minutes.*
- **Serve:** Immediately pierce the top of the hot cakes several times with a fork and pour half of the warm toffee sauce over each bowl, allowing it to soak into the sponge. Serve piping hot.
Nutritional Information
As a rich dessert, this Sticky Toffee Bowl Cake is intended as an occasional treat. Each serving (made from half the recipe) contains approximately 450-550 calories, depending on the richness of the cream used. It is high in carbohydrates and natural sugars from the dates and brown sugar. The dates do provide a good source of dietary fiber, potassium, and magnesium.
Storage
This dessert is best consumed immediately while the sauce is warm and the sponge is moist. If you have leftovers, cover them tightly and store them in the refrigerator for up to 2 days. To reheat, sprinkle a teaspoon of water over the cake and microwave for 30–45 seconds until warmed through. Alternatively, reheat in a low oven (150°C / 300°F) for 10 minutes. The sauce can be stored separately and reheated on the stovetop until smooth.
Conclusion
The Sticky Toffee Bowl Cake is the ultimate expression of comfort food efficiency. Serve these luxurious bowls alongside a generous scoop of vanilla bean ice cream, a dollop of clotted cream, or a drizzle of warm custard for the perfect finish. For a grown-up variation, stir 1 teaspoon of dark rum or brandy into the toffee sauce before pouring. Enjoy this fast track to dessert heaven!