These individual pistachio sticky toffee puddings offer a unique take on the traditional dessert, ideal for the spring season. Featuring ground pistachios in the batter and a pistachio-infused toffee sauce, they provide a rich and nutty flavor experience. The toffee sauce is so delectable that you might be tempted to enjoy it on its own.
This recipe yields six mini puddings, easily scalable for larger gatherings by doubling the ingredients. Both the puddings and sauce can be prepared in advance. Reheat the puddings in the microwave within 20 to 30 seconds, while the sauce can be warmed by placing it in a bowl of hot water until it reaches a pourable consistency.
**Ingredients:**
**For the Puddings:**
– ¾ cup pitted and finely chopped medjool dates
– ½ tsp baking soda
– ¾ cup boiling water
– ¼ cup unsalted butter, room temperature, plus extra for greasing
– ¼ cup dark brown sugar
– 1 large egg, room temperature
– ½ tsp vanilla extract
– ½ cup all-purpose flour
– 1 tsp baking powder
– ¼ tsp salt
– ½ tsp cinnamon
– â…“ cup coarsely ground unsalted pistachios
**For the Toffee Sauce:**
– ½ cup brown sugar
– ¼ cup 35% cream or coconut cream
– 2 tbsp unsalted butter
– ¼ tsp salt
– 2 tbsp pistachio cream
– ½ tsp vanilla extract
**To Serve:**
– Chopped unsalted pistachios
– Flaky salt
**Preparation:**
In a bowl, combine the chopped dates and baking soda, pour boiling water over them, and let sit for 10 minutes until soft. Blend the mixture until smooth and set aside.
Preheat the oven to 350°F. Grease six muffin tin cups generously with butter, avoiding liners.
Cream butter and sugar in a large bowl until fluffy. Add egg, vanilla, and blended dates, mixing well. Incorporate flour, baking powder, salt, and cinnamon, then fold in ground pistachios.
Divide the batter among the greased muffin cups and bake for 20 to 23 minutes until a toothpick inserted in the center comes out mostly clean.
While the puddings bake, prepare the toffee sauce by simmering brown sugar, cream, butter, and salt until glossy and slightly thickened. Remove from heat, add pistachio cream and vanilla, and stir until smooth.
Let the puddings cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or chilled with toffee sauce, topped with chopped pistachios and flaky salt.
**Note:**
This recipe yields 6 individual puddings.