Full question
I love Nigella's Sticky Toffee Pudding! I'm going to an event to which I need to bring individually-portioned desserts, ideally ones that can be picked up to be eaten by hand. How might I make sticky toffee pudding into cupcakes or at least smaller, free-standing servings? (Not too worried about saucy mess, mostly curious about the bake time for the cake of the pudding). Doesn't a sticky toffee pudding cupcake sound like a dream?!
Our answer
Nigella's Sticky Toffe Pudding (from AT MY TABLE) is a slightly more grown-up version of the traditional sticky toffee pudding as the slight bitterness of the treacle balances the sweetness of the sugar and dates. The sponge is baked in a 23cm/9-inch square tin.
Individual sticky toffee puddings are quite poular and are usually made in individual pudding moulds (with a capacity of around 150-170ml (2/3 - 3/4 cup). The recipe would likely make about 8 of these individual puddings and the baking time would be around 20-25 minutes. If you were to make individual cupcakes then a standard muffin cup is around 100ml (7 tablespoons), so you could probably make 12 cupcakes. It would be a good idea to use paper cupcake cases or liners to make sure that the cupcakes come out of the pan easily, particularly if you do want to add a little of the sauce on to the top of the cupcakes just after baking. We suspect that the baking time would be about 18-20 minutes, but the cupcakes should be risen, springy on top, and a cake tester inserted into the centre of one of the cupcakes in the middle of the pan should come out clean.
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