Sticky Toffee Pudding Mug Cake

5 from 4 votes

Sticky Toffee Pudding Mug Cake

This is the fastest and tastiest route to a perfect sticky toffee pudding and you need it in your life. It takes less than 10 minutes from start to finish and you have yourself a self saucing mug cake!

Prep Time5

Cook Time2

Total Time7

Course: Dessert

Cuisine: British

Servings:

Calories: 514kcal

Author: Sasha Hooper

Equipment

Microwave
350ml microwave safe mug
Mixing bowls

Ingredients

For the pudding

2 tablespoons butter melted, 28g
1 egg
3 tablespoons molasses sugar 45g (or dark muscovado or dark brown sugar)
1 tablespoon double cream
½ teaspoon vanilla extract
8 tablespoons all purpose flour 75g
½ teaspoon baking powder
2 medjool dates pitted and roughly chopped
pinch sea salt

For the sauce (for one mug)

2 tablespoons double cream
2 tablespoons dark brown sugar 20g
pinch sea salt

Instructions

Lightly grease your microwave safe mugs.
In a medium bowl, whisk together the egg, cream, molasses sugar and vanilla extract, then whisk in the slightly cooled melted butter.
2 tablespoons butter, 1 egg, 3 tablespoons molasses sugar, 1 tablespoon double cream, ½ teaspoon vanilla extract
In a separate bowl mix together the flour, baking powder and salt.
8 tablespoons all purpose flour, ½ teaspoon baking powder, pinch sea salt
Stir the dry ingredients into the wet ingredients until just combined and then fold through the dates.
2 medjool dates
Divide the batter between the two prepared mugs.
Gently mix together the cream, sugar and salt for the sauce (see notes) and pour on top the cake mix in each mug, spread out if necessary. You'll need to make this mixture twice - once for each mug.
2 tablespoons double cream, 2 tablespoons dark brown sugar, pinch sea salt
Microwave each mug for 1 minute 20 seconds until risen and saucy on top.

Notes

Mug size - You can use any sized mug; the larger the mug the smaller the mug cake will be within it. In the photos I have used a 300ml (1 ⅓ cup) volume mug as I wanted to capture the sauce overflowing. I recommend using a 350-375ml volume mug (1 ½ - 1 ⅔ cups) to avoid spillage. Also make sure your mug is microwave safe.

Sauce (IMPORTANT) - I suggest making the sauce mix separately for each mug cake as it’s easier to know how much is for each. I recommend adding the cream to a small bowl/cup/container first then add the sugar. Stir once or twice and that’s it. It’ll look marbled and that's the point. in the microwave this will melt and create the self saucing toffee sauce we want. If you overmix the sauce, the result won't be the same.

Timings - This recipe has been thoroughly tested in an 800W microwave and will only take 1 minute 20 seconds to cook and ensure the sauce is still saucy and not absorbed into the sponge. If you have a more powerful microwave take this into consideration, it may need a few seconds less to be cooked.

Making the mix - I suggest using one bowl to mix the wet ingredients together then add the dry ingredients on top and stir in, it’ll save you time and extra washing up.

Only want one? - You can either weigh and whisk the egg and use only half of it, which isn’t my preference as you’ll need to find another use for the other half. I recommend making the two but putting one in the fridge and having it at a later time. I suggest making the sauce mix when you are ready to microwave it though.

Nutrition