Food & Cooking Recipes Dessert & Treats Recipes Individual Sticky Toffee Puddings 3.9 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 13, 2019 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 3 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 8 ounces chopped dates ½ cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for ramekins 2 cups packed dark-brown sugar 3 large eggs, lightly beaten Toffee Dessert Sauce Vanilla ice cream, for serving (optional) Directions Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside. In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined. With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes. Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired. Rate it Print