You don’t have to be British to find these sticky toffee pudding cupcakes splendid!
The first time I ever had sticky toffee pudding was at King & Duke, a local Atlanta Restaurant by super restaurateur Ford Fry. And I lost. my. mind. I had to monitor my delighted moans because, you know, weird. But it was so delicious, and I am a little embarrassed to admit that I hadn’t even heard of it until that day. I know, me, the kitchen explorer and foodie not knowing about sticky toffee pudding. It’s shameful. BUT I have since rectified that and even offered this recipe for sticky toffee pudding cupcakes in an effort to make amends to this tasty little British treat.
I have a friend who says that “wet bread” is her ideal dessert, and I have to agree. If that sounds gross and unappetizing to you, then you definitely need to try this recipe in order to experience how amazing a “wet bread” dessert can be. sticky toffee pudding, if you are unaware (like I was not so long ago) is a traditional British cake made from dates and topped with a toffee caramel sauce that’s poured over the warm cake. In other words, it’s PERFECT. I made these sticky toffee pudding cupcakes as a way of giving the presentation a little more personality, and they just turned out so wonderfully! The last time I made these was for my husband’s birthday. He ate 4 of them. Like you do when it’s your birthday.
They’re bloody brilliant!
This is really an easy recipe, and the toffee sauce is as simple as it is delectable. Just make sure to poke little holes in the surface of the cupcakes before pouring the toffee over top. I usually give them a double pour; once when they first come out of the oven, and then again after I remove them from the baking tin and pull the cupcake liners away from the cake before serving them. It’s perfect with a little dollop of unsweetened whipped cream on top. Although sticky toffee pudding tastes good at any temperature, I think they’re optimal when enjoyed warm.