Little Sticky Toffee Puddings with Baileys Cream

    45 min

    Mmmmm . . . imagine warm sticky toffee puddings served with a dollop of Baileys Extra Thick Cream with a hint of Crème Caramel! The perfect midweek treat. Yummy.

    12 people made this

    Serves: 4 

    • 75g (3 oz) butter or margarine, plus a little extra for greasing
    • 75g (3 oz) dark or light muscovado sugar
    • 1 large egg, beaten
    • 1 tsp vanilla extract
    • 75g (3 oz) self-raising flour
    • 1 medium banana
    • 25g (1 oz) dates, chopped
    • 1 tbsp milk
    • 4 tbsp toffee sauce or golden syrup
    • 180ml pot Baileys Extra Thick Cream with a hint of Crème Caramel

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C, fan 160 C, Gas 4. Grease 4 individual pudding basins or ramekin dishes with a little butter or margarine.
    2. Beat the butter or margarine and sugar together until light and fluffy. Gradually beat in the egg and then stir in the vanilla extract. Sieve in the flour and fold it in with a large metal spoon. Mash the banana and stir it in with the dates and milk.
    3. Put 1 tbsp toffee sauce or golden syrup into each pudding basin or ramekin. Spoon the creamed mixture on top. Cover tightly with pieces of foil. Stand the basins or dishes in a small roasting pan or baking dish and pour in enough warm water to come halfway up their sides.
    4. Bake for 25-30 minutes until set. Cool for a few moments, then run a knife around each one and turn them out.
    5. Serve with Baileys Extra Thick Cream with a hint of Crème Caramel.

    Cook's tip

    Use sultanas or raisins instead of dates, if you prefer.


    © Baileys

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