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1 Minute Sticky Date Pudding In a Mug- Moist and decadent, this mug cake will blow your socks off AND it’s make in minutes in the microwave

Microwave Sticky Toffee Pudding (Microwave Mug Meals)

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Hi Bold Bakers!

This little unassuming Mug Cake is about to blow your socks off! Bold words, right? Well this is a Big & Bold Microwave Sticky Toffee Pudding that takes just 1 minute to make in the microwave!

I’m a huge fan of Sticky Toffee Pudding and if there is an opportunity for me to make and eat it even faster then I’m all for it. The toffee flavor actually comes from dates in the cake (aka Sticky Date Pudding). It’s moist and decadent and a real treat for those days when you just deserve to treat yourself, you know the ones.

Like this Mug Meal? Then you might also like Breakfast Cookie in a MugHomemade Spagetti O’s in a Mug1 Minute Cheddar & Herb Biscuit in a Mug and even Chicken Pie in a Mug.

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If you love sweets but don’t have time to bake, then mug cakes are going to be your best friend.

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What I love about Mug Cakes is sometimes you only have a scoop of flour left and 1 egg in the fridge…

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Well that’s all you need for Mug Cakes. A few ingredients and a couple of minutes of your time and the possibilties are endless.

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A bonus with Mug Cakes is the portion control, which I don’t have much of when it comes to my desserts.

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Get almost 100 more Mug Recipes on my Gemma’s Mug Meals Collection page.

4.56 from 9 votes
1 Minute Sticky Date Pudding In a Mug- Moist and decadent, this mug cake will blow your socks off AND it’s make in minutes in the microwave
Microwave Sticky Toffee Pudding In a Mug
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 1
Calories: 569 kcal
Author: Gemma Stafford
Ingredients
  • 10 small dates , roughly chopped
  • 1 1/2 tablespoons hot water
  • teaspoons baking soda
  • 1 ½ tablespoons (¾ oz/ 22g) butter
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons self - raising flour*
  • 2 tablespoons beaten egg
  • 1/2 tablespoons walnuts , roughly chopped (optional)
Instructions
  1. In a microwavable mug, place the chopped dates, baking soda and water.
  2. Place in microwave for 50 seconds until the dates are softened.
  3. Add the butter and stir until melted.
  4. Stir in the sugar, flour and egg to the mug until combined. Add in walnuts now if you like them.
  5. Place in the microwave for 1 minute- 1 minutes 15 seconds. When it is firm to the touch on top it is done. (This timing is based on my 1200W microwave so yours might vary)
  6. Drizzle caramel sauce over the sticky toffee cake and enjoy!
Recipe Notes

⅛ of a tsp can be measured easily by 1/2 a ¼ teaspoon

Self raising: make your own self raising flour by mixing 1 cup (8oz/225g) all purpose flour with 2 teaspoons of baking powder. sift together and use.

WW SmartPoints: 28
WW PointsPlus: 16

Nutrition Facts
Microwave Sticky Toffee Pudding In a Mug
Amount Per Serving (1 g)
Calories 569 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g
Cholesterol 139mg 46%
Sodium 462mg 19%
Total Carbohydrates 80g 27%
Dietary Fiber 7g 28%
Sugars 65g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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104 Comments

Write a Comment and Review

  1. Neethu V on September 15, 2018 at 10:27 am

    Hi Gemma,
    Greetings! This was my first time trying a mug recipe and it came out wonderfully. The recipe is incredibly easy and delicious. Tried with Vanilla ice cream. Definitely gonna try the other recipes too.

    • Gemma Stafford on September 16, 2018 at 5:00 am

      Hi Neethu,
      Thank you for this very kind review of this recipe. Yes! do try more of these. There is a link to a FREE E-Book too in this post. You download it to your device in PDF format. (https://www.biggerbolderbaking.com/gemmas-mug-meals/).
      Good to have you with us,
      Gemma 🙂

  2. Gloria Alkins on July 7, 2018 at 5:31 am

    Very moist and flavourful. I cut back on the brown sugar but not the caramel topping :-D. Walnuts were a great addition. Hubby liked it too. So quick and easy… a game (and weight) changer!!

    • Gemma Stafford on July 7, 2018 at 10:00 am

      I’m delighted you enjoyed my Sticky Toffee Pudding in a Mug recipe! 🙂

  3. Shruthi Achut on July 27, 2017 at 9:49 am

    Hi Gemma ! Greetings 😀
    I just wanted to ask you if I could multiply the recipe for sticky toffee pudding and bake it in the oven for 10 people. Please do let me know.
    Thanks 🙂
    Shruthi

    • Gemma Stafford on July 27, 2017 at 1:48 pm

      Hi Shruthi,
      I would not use this recipe if I were making a batch of 10 for the oven. This is designed for a single serving, and for the microwave. I will email you a copy, which can be bakes in muffin cases, and is delicious.
      Gemma 🙂

      • Fatema98 on July 27, 2017 at 3:21 pm

        can you please give me this recipe as well 🙂

        • Gemma Stafford on July 28, 2017 at 12:45 am

          Hi Fatema,
          The search bar here on the website will bring up any recipe you wish to find (https://www.biggerbolderbaking.com/sticky-toffee-pudding-mug/). This is a useful resource for you. I hope this is of help,
          Gemma 🙂

          • Fatema98 on July 28, 2017 at 12:54 am

            I meant if you can please email me the recipe for making a batch of these in the oven (you mentioned that in your previous comment)? 🙂

            • Gemma Stafford on July 29, 2017 at 4:24 am

              Sure Fatema, I will email you my Mum’s recipe, right away.
              Gemma 🙂



      • Shruthi Achut on July 27, 2017 at 7:26 pm

        Thank you Gemma 😀

      • Astha on December 11, 2017 at 12:41 am

        Hiii can u plz send me d recipe as well..I want 2 make it in a bigger batch in d oven
        Thanks

        • Gemma Stafford on December 11, 2017 at 1:56 am

          Hi Ashta,
          This is a slightly different recipe, though you could multiply the mug recipe up too, that is just math!

          225g (8oz) chopped dates (use the best you can find)

          300ml (½ pint) hot water

          110g (4oz) butter, softened

          110g (4oz) brown sugar (dark brown if you can find it)

          3 eggs, large, lightly beaten.

          225g (8oz) self-raising flour, sieved

          1 teaspoon bicarbonate of soda, sieved

          1 teaspoon vanilla extract

          For the hot toffee sauce:
          225g (8oz) dark brown sugar
          110g (4oz) butter
          225ml (8fl oz) cream
          ½ teaspoon vanilla extract
          Preheat the oven to 180°C/350°F/gas mark 4.

          Place the dates in the hot water for 15 mins, I bring it to the boil then turn off the heat.

          Meanwhile, cream together the butter and sugar until light and fluffy. Beat in the eggs, little at a time, and then fold in the sieved flour.

          Add the sieved bread soda and vanilla extract to the dates and stir this into the mixture.
          I bake this in muffin cases, this allows for easy serving, and saving too. They will take about 20 mins, but keep an eye on them.

          The sauce, put the sugar and butter into a heavy-bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, then remove from the heat and gradually stir in the cream and the vanilla extract. Put back on the heat and stir for 2-3 minutes, until the sauce is absolutely smooth.
          Now, this is a slightly different recipe, you can add walnuts to this if you wish, save this recipe, it is a keeper,
          Gemma 🙂

  4. MARIA Pia on February 28, 2017 at 3:04 am

    Hi Gemma if I am using medjool datss, how many should I use in this recipe????
    Thank you!!!!
    Love your recipes.

    • Gemma Stafford on February 28, 2017 at 6:08 am

      How lovely, big plump dates, perfect for this. I would use 4 for this,
      Gemma 🙂

  5. MARIA Pia on February 27, 2017 at 8:45 pm

    Hi Gemma I was wondering how many spoons with the dates because I have the big dates and in your recipe says 10 small dates so how many dates should I use for this recipe ? Hot how many table spoons of chop dates I should put?

    • Gemma Stafford on February 28, 2017 at 6:14 am

      Hi Maria,
      I think I got to this one earlier! If they are large dates, use just 4. This will be loads for this recipe,
      Gemma 🙂

  6. abishwenn@gmail.co. on February 24, 2017 at 12:31 pm

    I can’t eat dates, is there anything else I can try????

    • Gemma Stafford on February 26, 2017 at 7:54 am

      Hi there,
      This recipe is all about the dates really! They provide sweetness and texture. Try one of the other recipes. You could add raisins i suppose, see how that works, it will be your own invention!
      Gemma 🙂

  7. Christine on December 26, 2016 at 11:05 pm

    Well I know this is a mug recipe but I want to make it in large quantity for new year. Almost for 20 people! Could I get the amount for each ingredient??? ?

    • Gemma Stafford on December 27, 2016 at 2:45 am

      No!
      This recipe is designed to be made in individual portions, it would take me a day to test this for baking in a large quantity.
      Microwave baking is not really suitable for large batch baking, it will be inconsistent, and I think it will be disappointing for you.
      You need to understand how microwaves work in order to fully get why this is so.
      You can bake this recipe in a conventional oven! you can multiply up the ingredients for this purpose, I will also email you a recipe which can be made in muffin pans in a conventional oven, this will be best for you,
      Gemma 🙂

  8. Fatema98 on December 8, 2016 at 5:34 am

    hey Gemma

    i don’t know if this is supposed to happen or not but my baking soda turned green when i kept it in the microwave (when mixed in with the dates and water). Is that a normal thing?

    • Gemma Stafford on December 9, 2016 at 1:51 pm

      Hi Fatema,
      I think you may have used too much! This will happen, even to soda bread if the amount is too high. Gemma 🙂

  9. Desina on December 5, 2016 at 9:50 pm

    Gemma,
    I love sticky toffee pudding, but haven’t had it since long before I became vegan. Do you have any suggestions that would work best as an egg substitute?

    Thanks in advance.

    • Gemma Stafford on December 6, 2016 at 1:09 am

      Ah! For this one I think I would try either applesauce, or Greek yogurt. The applesauce will give a light finish.
      Ground flax seed is a great one too, and adds nutritional value,
      Gemma 🙂

      • Desina on December 27, 2016 at 7:14 am

        Gemma,

        Thanks for the response. For some reason I got notifications about your responses to almost everyone else’s query, except mine, so I only just saw this.

        I can’t wait to try this recipe. I may try a few versions (I have plenty of dates!): flax, applesauce, yogurt, Follow Your Heart Vegan Egg, and Ener-G Egg Replacer. I look forward to an afternoon of many happy memories of childhood. I’ll let you know what I think of each one.

        The afternoon I tried two of your mug recipes (chocolatey brownie and confetti cake sans confetti) instead of a meal, I met up with my writing group and mentioned my delightful lunch. I ended up having to send links to all of them!

        • Gemma Stafford on December 28, 2016 at 3:09 am

          Hi Desina,
          That is great, you are like my agent, I am happy to have you with us.
          I will be happy to hear about your baking experiments, have fun, that is the most important thing,
          Gemma 🙂

  10. Fatima Mahmud on November 17, 2016 at 12:49 pm

    Hi gemma,
    after enjoying some sticky toffee pudding at a restaurant yesterday, I now absolutely love this dessert and to know that theirs a mug recipe for it is EVEN BETTER. I love baking but I currently have no butter in the fridge so I was wondering if i could substitute it for oil?

    keep making awesome recipes and I hope a lemon cake mug recipe will be available soon
    thanks again X

    • Gemma Stafford on November 18, 2016 at 6:22 am

      Hi Fatima, I would not substitute with oil for this recipe! I am happy that you enjoyes sticky toffee pudding, it is delicious, but the oil will make this a little greasy, Gemma 🙂

  11. Alin on October 13, 2016 at 3:00 am

    I can’t believe it, this recipe is soo amazing. To be honest I don’t really like dates but this sticky toffee change it. This cake is sweet (but not too much), soft and super delicious. Thank you so much gemma :))
    And i already made several mug recipe, sticky toffee, brownie and pizza are my fav (so far)

    • Gemma Stafford on October 15, 2016 at 12:05 pm

      That is so good to hear, thank you for letting me know. Do try the celebration mug cake too, and enter our competition 🙂

  12. Valana on September 22, 2016 at 5:40 am

    Hey gemma can u show how make a bigger version of the mug cake. Because it was a sum.

    • Gemma Stafford on September 23, 2016 at 2:14 am

      Ha ha! you can make double the recipe, but microwaves cook in a different way to a traditional oven, so how the heat is distributed is based on the size of the cup, and even the shape of it. It is better to bake two, rather than a bigger bowl,
      Gemma 🙂

  13. Zeina on August 31, 2016 at 11:58 am

    That cake was the bomb. I’ve always wanted to try sticky toffee pudding at home but I was too afraid of failing. This recipe solved it. Gooey yet fluffy, sweet yet not too overwhelming. I added a scoop of vanilla icecream on top instead of whipping cream. Oh My God! Amazing!! Thanks Gemma ❤️

    • Gemma Stafford on September 1, 2016 at 1:38 am

      Hi Zeina, i am really happy to hear that, thank you for letting me know 🙂

  14. Jo on August 29, 2016 at 2:09 am

    Wouldn’t it be simpler and more accurate, especially with tiny quantities, to also include the metric weight of the ingredients? We live in a global society and the majority of people will have different sizes of cups and teaspoons that you do in the US. Just as an example, I have several teaspoons of different sizes. How do I tell how much is 1/8 tsp? Is it 2 grams, 3 grams ? It makes following a recipe very hard because it just throws out the balance of the final result.

    • Gemma Stafford on August 30, 2016 at 3:05 am

      This is a good question Jo! We tend to think that measuring spoons/cups etc are standard. In fact metric measurements are designed to be the standard.
      I will pay more attention to this as time goes on.
      Tip: A standard teaspoon measurement is 5ml – three of these is a standard tablespoon – with medicine bottles you sometimes get a plastic measuring spoon, which is exactly that 5 ml size.
      Thank you for your input,
      Gemma 🙂

  15. Charltonclan on August 3, 2016 at 1:02 am

    Hi I doubled the quantities in your recipe because I wanted to make this for two. I used original timings and then added in additional time in 30 second bursts checking the firmness of the sponge. When it was still moist about the edges I left the pud to stand and by the time we had eaten our main course the pud was perfect. I made the pudding in a small glass bowl.
    Served with custard it was delicious.

    • Gemma Stafford on August 3, 2016 at 1:33 am

      Hi there,
      That is the idea! Make these recipes your own, a bit of experimentation really pays off, well done you,
      Gemma 🙂

  16. Obaa on July 26, 2016 at 9:23 am

    Hi, I’m from Ghana and would like to try this recipe but dates aren’t readily available… Are there any substitutes? Thanks

    • Gemma Stafford on July 26, 2016 at 11:49 am

      Hi Obaa, sorry but a sticky toffee pudding main ingredient is dates. I don’t know of any substitution for then. Usually I have options 🙁

  17. Sue on July 25, 2016 at 10:52 am

    Oh MY! I didn’t have any dates as they are not a favourite of mine. I used prunes instead (get a little befit later from them and they are a good source of iron). I all so didn’t have walnuts so I used hazel nuts. This was really good. We no longer have to wait for the local restaurant to make sticky pudding we can make our own. I topped mine with Greek yogurt to cut the sweetness and add some protein. Thanks!

    • Gemma Stafford on July 26, 2016 at 8:38 am

      Hi sue,
      that is great, and you invented your own recipe too, well done you,
      Gemma 🙂

  18. Aya on July 21, 2016 at 1:10 pm

    will i put toffee in it

  19. Crystal Noronha on July 14, 2016 at 11:26 pm

    Hi Emma

    Can you tell me the approximate weight of the dates,as we get single dates with seed and vacuum packed seedless dates here.

    thank you.

    • Gemma Stafford on July 18, 2016 at 9:57 pm

      Hi Crystal,

      I don’t have dates in my house right now to weight them. Smallish dates will work great, otherwise maybe 6-8 medium dates. 🙂

  20. TomySonnier on July 11, 2016 at 8:59 am

    Hi Gemma, I made it the conventional way by adding up some of the ingredients and made the salted caramel sauce which didn’t turn out so well.
    Nonetheless, my family and I enjoyed this dessert and my hubby even licked the sauce off the jar ??
    I’m loving all your videos. Thank you so much for sharing.
    T

    • Gemma Stafford on July 11, 2016 at 1:35 pm

      Hi there,
      That is good to hear, but I am wondering what happened to the sauce! sounds like hubby eat the evidence though 🙂
      Gemma 🙂

  21. Jes Darmanin on July 3, 2016 at 1:34 am

    Fantastic recipe… tried it yesterday and it tasted incredible! The colour of the microwaved dates looked a bit weird initially… but the end result was amazing… I also loved how easily it came out of the mug (big +) thanks a lot for your great recipes!

    • Gemma Stafford on July 3, 2016 at 6:08 am

      Hi Jes,
      Well I am really happy to hear that you enjoyed this recipe. Stay tuned for more mug recipes coming shortly,
      Gemma 🙂

  22. Louise Hockenson on July 2, 2016 at 6:49 pm

    Thank you Gemma for sharing these! I Love them!

    • Gemma Stafford on July 3, 2016 at 6:23 am

      Hi Louise,
      Thank you for your kind comments, I am happy that you are happy!
      Gemma 🙂

  23. Katie Barker on June 29, 2016 at 10:47 am

    Just wondering, but i was wondering where you buy all of your ADORABLE mugs.

    • Gemma Stafford on June 29, 2016 at 3:29 pm

      Thanks Katie. I have a lot of luck finding unique mugs at thrift shops 🙂

      • Katie Barker on June 29, 2016 at 3:58 pm

        Thank you sooooooo much!☺ You are so nice, and your my favorite person in the world.

  24. mariy on June 23, 2016 at 5:38 am

    Hi, How to i make the caramel sauce ?

  25. Shar on June 3, 2016 at 9:41 pm

    Gemma! You’re amazing! This was outstanding! It even got a stamp of approval from my mother – who isn’t the biggest fan of microwave desserts. This was so good and so easy to make. Definitely a new favourite! Thanks a lot for this amazing recipe 😉

    • Gemma Stafford on June 6, 2016 at 3:15 am

      Ha ha Shar,
      Mothers! mine is the same, very suspicious of all of these recipes, until her grandchildren make them, then she is a big fan 🙂
      Thank you for letting me know,
      Gemma 🙂

  26. Astha on June 2, 2016 at 6:48 am

    Hiii..can this be made without eggs..?

    • Gemma Stafford on June 2, 2016 at 4:45 pm

      Check out the Bold Baking Basics section here on my website for great egg substitute ideas. Hope this helps 🙂

      • Astha on November 21, 2016 at 11:32 am

        Hiii can I make sticky toffee pudding in a large bowl or sumthing..hav both microwave and oven
        Can u plz help me with d measurements..
        And wat will b d best substitute for egg in this banana or applesauce..??
        Thanks

        • Gemma Stafford on November 22, 2016 at 10:19 am

          Hi Astha,
          I have sent you some resources via your email address – I do not know from your message if you are vegan or not, so have covered these options,
          Gemma 🙂

  27. Viji on May 28, 2016 at 10:34 pm

    I have tried the recipe using whole wheat flour and it was a great success . I used dried apricot instead of dates. Thanks Gemma for sharing the wonderful recipe .

    • Gemma Stafford on May 29, 2016 at 1:39 pm

      Yea! I am happy to hear that Viji, I always love ot hear that you guys are changing the recipes and making them your own,
      Gemma 🙂

  28. Claire on May 28, 2016 at 2:26 am

    I am not very fond of dates, but i do love cakes so i thought i should try this recipe out and give dates one more try! This is SO GOOD! It kinda reminds me of banana bread, which i love to bits. Thank you for such a yummy recipe! Now i know how I like my dates :)) in microwave cake mug form!

    • Gemma Stafford on May 28, 2016 at 2:49 am

      Hi Claire,
      Yes! this is a delicious surprise, I am happy you are enjoying this,
      Gemma 🙂

  29. Viji on May 26, 2016 at 10:56 pm

    Hi Gemma ,

    Can I substitute flour with whole wheat flour ?

    • Gemma Stafford on May 27, 2016 at 2:13 am

      Hi Viji,
      You can try it, though I think a mix of 1/2 and 1/2 will work better, for texture.
      Gemma 🙂

      • Viji on May 28, 2016 at 9:18 am

        Thanks Gemma . I will and let you know the result .

        • Gemma Stafford on May 28, 2016 at 11:36 am

          Thank you viji,
          Gemma 🙂

          • Viji on May 28, 2016 at 10:31 pm

            I have tried the recipe using whole wheat flour . It came out so well . Thanks Gemma.

  30. Jaime on May 24, 2016 at 6:01 pm

    I used a really large mug and this still overflowed. I think it is easily enough for 2 serves.

    • Gemma Stafford on May 25, 2016 at 12:35 pm

      Next time try doing 20 second intervals till your mug meal looks done. Be sure to keep an eye on it.

  31. Carrie on May 24, 2016 at 11:31 am

    Have just made my very first sticky toffee pud in a mug and it tastes absolutely lip smacking gorgeous.
    I used organic medjool dates and walnuts (4 halves chopped)
    My microwave is 800 watts so main cooking time worked out for me 2mins 20 seconds

    • Gemma Stafford on May 25, 2016 at 12:26 pm

      That’s great to hear, Carrie! Thank you so much for your feedback 🙂

  32. Beth Mussig on May 19, 2016 at 6:53 pm

    appears easy and looks delicious

    • Gemma Stafford on May 21, 2016 at 12:22 pm

      Hi Beth,
      Yes it is, I hope you enjoy making it,
      Gemma 🙂

  33. Noor on May 17, 2016 at 12:06 am

    Hi Gemma,
    The taste of this pudding is amazing. I want to ask you if there is a way to distribute dates evenly across the pudding -especially that I’m thinking to bake a bigger portion next time- because I noticed that dates are sinking in the bottom. Also what type of dates did you use; dry dates with the rough skin or soft ones?

    • Gemma Stafford on May 17, 2016 at 9:46 am

      Hi Nooor,
      This is a good question. When my mum makes Sticky Toffee pudding in the traditional way she uses Medjool dates, soft and delicious. This mug pudding is cooked so quickly that the softer the dates the better. The more dried dates need a little time to soften, the soft sticky dates will distribute beter through the mix. Enjoy,
      Gemma 🙂

  34. molly reid on May 16, 2016 at 6:04 pm

    Gemma thank you for your sticky date pudding recipe I could not find your recipe for carmen sauce.
    I am from Co Antrim I have lived in Aus for 45 years sticky date is so popular here
    Thanks again I will be following your blog

    • Gemma Stafford on May 17, 2016 at 9:57 am

      Hi Molly,
      Ah! such a long time away from ‘home’. Do we ever get over it? Still Australia is such a great country. I spent sonme time there when I had just finished college. A right of passage for the Irish 🙂
      Here is the link to the caramel sauce recpe (https://www.biggerbolderbaking.com/?s=Caramel+sauce). Enjoy!
      Gemma 🙂

  35. Tracey on May 16, 2016 at 5:12 am

    Absolutely gorgeous thank you Gemma

    • Gemma Stafford on May 16, 2016 at 12:32 pm

      Hi Tracey,
      YEA! I am really happy to hear hat,
      Gemma 🙂

  36. Belinda on May 15, 2016 at 9:46 pm

    Hi Gemma, love the look of the sticky toffee pudding in a mug, could you tell me how do get whipped cream to look like your picture does, usually piping whipped cream does not hold shape so well?

    • Gemma Stafford on May 16, 2016 at 12:39 pm

      Hi Belinda,
      I think this is down to he cream. Generally for whipping you need a high fat cream about 49% fat.
      This is the only cream which will whip in the way I show you. It is the cream I grew up with in Ireland. We did not know there were other creams, so that was a learning curve for me when I began to work around the world. So, I thin the cream depends on where you live,
      Gemma 🙂

  37. ZAYAN B. on May 2, 2016 at 2:48 pm

    Can I make this recipe into cake size by just increasing the measurements required for the ingredients? If yes, should I bake it or microwave it?
    Thanks :’)

    • Gemma Stafford on May 3, 2016 at 11:20 am

      Hi Zayan,
      No! you would not be able to bake this in the microwave if you make it too big. Microwaves cook in a particular way, and it is likely that the cake will bake unevenly. You could of course try it, but if you do I think a pudding bowl shape will work best for you,
      Gemma 🙂

  38. Mashal Fatima on May 1, 2016 at 1:31 am

    thank u so much gemma…….i made sticky toffee pudding and tasted sooooooooo good i cant explain….. i am surely in love with this recipe 🙂

    • Gemma Stafford on May 1, 2016 at 12:06 pm

      hi there,
      That is great, thank you for letting me know,
      Gemma 🙂

  39. Batz on April 25, 2016 at 10:54 am

    Gemma?
    WIll chocolate work too? (:

    • Gemma Stafford on April 25, 2016 at 10:00 pm

      Instead of the dates? unfortunately no.

  40. Linda Boyd on April 22, 2016 at 1:30 pm

    I didn’t see the recipe for self rising flour. Would really like to know how to make it. Thanks.
    I love your mug recipes.

    • Gemma Stafford on April 22, 2016 at 10:16 pm

      Hi Linda,

      Sorry I just updated the recipe and it can be found in the notes. However it is for every 1 cup (8oz/225g) add 2 teaspoons of baking soda. Sift them together then use :).

      Happy Baking!

      • Shirley on April 23, 2016 at 4:26 pm

        Hi Gemma = I was wondering if you will be making a recipe in a mug for a fruit cobbler. I love your recipes and on Thursday I can hardly wait to see what the next great recipe you will be emailing me. Thanks

        • Gemma Stafford on April 24, 2016 at 11:14 am

          Hi Shirley,
          I will think about this one, it sounds like a good idea.
          Thank you for being with us, stay tuned for lots more,
          Gemma 🙂

  41. Vincent on April 21, 2016 at 7:06 pm

    hi, Gemma.
    how do i make my own self raising flour?
    Thank you.

    • Gemma Stafford on April 22, 2016 at 9:48 pm

      Hi Vincent,

      How to make self raising flour is in the notes of this recipe but here you go also.
      For every 1 cup (8oz/225g) of all purpose flour add 2 teaspoons of baking powder. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed

      Good luck!!! 🙂

  42. Khoulah on April 21, 2016 at 7:04 pm

    Hey Gemma,
    All these dates and sugar, i thought it will be very sweet,but ooh God, its yummy <3

    And while i watched sorbets recipes,i was thinking why so many summer recipes in this cold weather,then i realize i am in Australia 😀

    If you could do an episode on yummy healthy soups for OUR winters.

    • Gemma Stafford on April 22, 2016 at 11:54 am

      Hi Koulah,
      We expect Australia to warm, but I worked in the Blue Mountains when I was a young chef, and I know it can be cold!
      I will add more recipes as time goes on, so stay tuned,
      Gemma 🙂

  43. WiddoMouse on April 21, 2016 at 10:31 am

    The recipe says “1/8 of a teaspoonful can be measured easily by quartering 1/4 teaspoonful. That would give you 1/16 of a teaspoonful, not 1/8. I have a set of stainless steel measuring spoons, by ENDURANCE, that include a 1/8 tsp (0.63 ml) spoon. I’m sure I’m not the only one to have a set like this.

    • Gemma Stafford on April 21, 2016 at 1:53 pm

      Thanks for the correction. Math has never been my strong point. I don’t have spoons like that, but I should :).

      I’ll make the change now.
      Gemma.

    • Kelly on June 26, 2016 at 1:23 pm

      One-half of one-fourth is one-eighth, actually. You were right, Gemma. It is one of those brain teasers for sure, though, Widdomouse. Made this recipe today. I am just coming onto the scene of mug cakes, and this one…well…it takes the cake! Thanks for a brilliant creation.

      • Kelly on June 26, 2016 at 1:24 pm

        Oops. I obviously read that all wrong! Silly me. One-fourth of one-fourth is definitely one-sixteenth! Still, a fantastic recipe.

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