Sticky toffee pudding. Is there a better winter dessert? It’s a bit of a production to prepare the real thing, but this mug-sized version is simple to stir and zap in the microwave when you need a little something warm, sweet and sticky to get you through a cold winter’s night. Eat it straight-up, topped with a drizzle of caramel sauce or a scoop of ice cream, or add chocolate and dried cherries at the end, then stir in so that the chocolate melts. Divine.
Start by melting some butter in your mug or ramekin. Butteriness is important here.
Brown sugar adds a toffee flavour – stir it in with flour, milk (or coffee for a toffee-mocha flavour) and a pinch of salt.
Stir with a fork until it’s smooth.
Microwave it for a minute – it will look spongey, but won’t taste that way. If you like, add chocolate chips or chopped chocolate and/or a few dried cherries – the chocolate will melt with the heat of the pudding.
Eat. And you don’t even have to share.
Sticky Toffee Mug Pudding with Chocolate and Cherries
2 Tbsp. butter
1/4 cup packed brown sugar
3 Tbsp. flour
2 Tbsp. milk or coffee
chopped dark chocolate and/or dried cherries (optional)
In a heatproof mug or ramekin, melt the butter in the microwave. Stir in the brown sugar, flour, milk and salt. Don’t worry about getting it perfectly smooth.
Microwave on high for 1 minute — it will be done when it’s spongey looking and springy on top but still a bit gooey — like sticky toffee pudding. If you like, scatter chocolate and dried cherries overtop and let it sit – or stir a little – until the chocolate starts to melt.
Eat warm. Serves 1.