My daughter studied in London for a semester so this dessert became one of her favorites. She introduced it to me and it’s now one of my favorites too. When I came across this 5-minute version, made in a mug, I couldn’t resist. I’ve been experimenting with different versions of mug cakes but many come out too dry. This one stays moist, as long as you don’t over cook it in the microwave. If you’re making this for a party, give everyone a mug and have them make their own.
5-Minute Sticky Toffee Pudding from norecipes.com
- 1 tablespoon butter
- 1 tablespoon dark brown sugar
- 1 teaspoon water
- 1 egg (beaten)
- 1 tablespoon cream or half and half
- 1 tablespoon maple syrup
- 1 tablespoon molasses
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1/4 teaspoon baking powder
- 1/4 cup flour
- Add the butter to a large coffee mug and microwave for a few seconds until melted. Swirl the butter around to coat all sides of the mug. Add the brown sugar and water to the bottom of the mug.
- Put mug back into the microwave and microwave until sugar is totally melted and it’s thick and bubbly (about 30 seconds).
- Beat the egg, cream, maple syrup, molasses, vanilla, and salt until well combined. Sprinkle baking powder into the batter and mix just until incorporated. Add the flour and fold together until most of the lumps are gone, but don’t over mix.
- Pour the batter into the mug. Microwave the pudding until it rises above the top of the mug (about 1 minute). Don’t overcook or will get dry.
- Invert the mug onto a plate and let the sauce drip down the sides. Serve warm.
Nutrition Note: I like the idea of taking the time to make desserts from scratch, using fresh, whole ingredients. Sometimes they can be lighter, using less sugar and fat. But sometimes you just want an ooey, gooey dessert and this one does not disappoint. To soften the calorie punch, share it with a friend.