Sticky Toffee Pudding is the British dessert that gets even guests who are already full reaching for the spoon again, and it is surprisingly easy to bake in the air fryer. The cake is moist and dark, with mashed dates in the batter. While it is still warm, you pour a glossy toffee sauce of butter, dark brown sugar and cream over it. The sauce seeps down into the crumb, and the result is sticky in the very best way.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
I bake it in four small ramekins that fit nicely in the basket. Each guest gets their own cake, and you do not need to turn on the oven for a single dessert. From chopping the dates to the cakes being on the table with vanilla ice cream, it takes 45 minutes.
Estimated reading time: 4 minutes
Table of Contents
Why I love Sticky Toffee Pudding in the air fryer
The air fryer is tailor-made for individual desserts. A classic Sticky Toffee Pudding is often baked in one large dish in the oven, but four small ramekins can usually sit in a single layer in the basket, where the hot air circulates all the way around them. While the cakes bake, you make the sauce, so everything is ready at the same time.
I also like that the batter is so simple. It is quite loose, and that is just how it should be, because the mashed dates hold on to the moisture and give the cake a deep, caramel-like flavour.
Small ramekins instead of one large dish
A large dish has to bake for a long time before the middle is done, and in the meantime the edges risk drying out. Small ramekins of about 200 ml give a short distance from edge to centre, which suits the compact space inside the air fryer perfectly. Each cake gets a firm edge against the greased ramekin and a soft middle.
My kitchen test of Sticky Toffee Pudding
I baked the cakes in my Cosori Dual Blaze, where heating elements in both the top and the bottom heat the basket, so the heavy, moist batter gets heat from both sides. At 160 °C for 20 minutes, the cakes had risen and were firm on top, and a toothpick in the centre came out with moist crumbs but no raw batter.
The low temperature is deliberate. The dates and the dark brown sugar take on colour quickly, and with more heat the top gets too dark before the middle is baked. If the top still takes on too much colour, lay aluminium foil loosely over the cakes for the last few minutes, and press the edges lightly around the ramekins so the foil does not blow off. In my Philips XXL there is room for all four ramekins in a single layer, but in a smaller basket you bake them in two batches. With 20 minutes of preparation, 20 minutes in the air fryer and 5 minutes of steeping time, the dessert takes 45 minutes in total.
Poke holes in the cakes while they are warm, and pour only half of the sauce over them. That way it soaks into the crumb instead of just running off, and you still have glossy sauce for serving.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The first mistake is cutting corners on the soaking. The dates need to soak in the boiling water with baking soda until they are completely soft, otherwise they cannot be mashed properly, and you end up with hard pieces in the batter. The second mistake is filling the ramekins all the way up. The batter rises and can run over and burn onto the basket, so fill them only about two thirds full. The third mistake is baking until the toothpick comes out completely dry, because by then the cakes are overbaked. There should be moist crumbs on it, and if you are in doubt, it is better to take them out a little too early than too late.
How to serve Sticky Toffee Pudding
Serve the cakes warm, either in the ramekins or turned out onto a plate, where the sauce can run down the sides. My favourites on the side:
- A scoop of vanilla ice cream that melts into the warm sauce
- A dollop of crème fraîche that adds a tang to balance the sweetness
- Lightly whipped cream as a softer alternative to ice cream
- The rest of the toffee sauce in a small jug, so everyone can help themselves to more
- Roughly chopped pecans or walnuts on top for a little crunch
Storage and reheating
Leftovers keep covered in the fridge for up to 3 days. Store the cakes and the sauce separately, so the cakes do not soak up all the sauce. Warm them in the air fryer at 160 °C for 4-6 minutes, until heated through, and heat the sauce in a small saucepan. The cakes can also be frozen without the sauce for up to 3 months. Thaw them in the fridge overnight.
Sticky Toffee Pudding in the air fryer looks impressive, but it is easy to pull off. Small ramekins, low heat and a sauce that gets time to soak in are the whole secret.
FAQ
The boiling water makes the dates soft, and the baking soda helps break down the skins, so they are easy to mash into a smooth paste. The baking soda also gives the cake a darker colour and a more tender crumb.
Recipe
Sticky Toffee Pudding in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 4 Ramekins - About 200 ml, ovenproof
- 1 Kitchen scale
- 1 Cutting board
- 1 Knife
- 1 Small bowl
- 1 Mixing bowl
- 1 Electric mixer
- 1 Sifter
- 1 Dough scraper
- 1 Potato masher
- 1 Small saucepan
- 1 Whisk
- 1 Toothpick
Shopping list
Ingredients
Toffee sauce
- 50 g butter
- 75 g dark brown sugar
- 1.5 dl whipping cream
- 1 pinch flaky sea salt
Serving
- 3 dl vanilla ice cream (About 1 scoop per serving)
How to make it
Preparation
- Roughly chop 150 g dates, and place them in a small bowl.
- Dissolve 0.5 tsp baking soda in 1.5 dl water, and pour it over the dates. Leave the dates to soak for 10 minutes, until soft.
- Grease four small ovenproof ramekins (about 200 ml each) with 10 g butter.
- Beat 50 g butter and 75 g dark brown sugar in a mixing bowl with an electric whisk for about 3 minutes, until light and fluffy. Then beat in 1 pcs egg until the batter is smooth.
- Roughly mash the dates in their soaking water with a potato masher or a fork. Stir the mashed dates into the batter until smooth. The batter is quite loose, and that is just how it should be.
- Divide the batter evenly between the greased ramekins, filling them about two thirds full.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Bake the cakes at 160 °C for 18-20 minutes, until they have risen and are firm on top. The ramekins should sit in a single layer in the basket. Avoid shaking the basket; instead, swap the positions of the ramekins after about 12 minutes if your air fryer bakes unevenly.
Toffee sauce
- Melt 50 g butter in a small saucepan over medium heat while the cakes bake. Add 75 g dark brown sugar and 1.5 dl whipping cream, and bring the sauce to the boil while stirring with a whisk.
- Simmer the sauce for 3-4 minutes, until it is glossy and slightly thickened. Stir in 1 pinch flaky sea salt, and take the saucepan off the heat.
Serving
- Serve the cakes warm, either in the ramekins or turned out onto plates, with the rest of the toffee sauce and a scoop of vanilla ice cream on each.
Our notes for the recipe
Keep the temperature at 160 °C. The dates and the dark brown sugar take on colour quickly, and at a higher heat the top will burn before the middle is baked. If the top still gets too dark, lay a piece of aluminium foil loosely over the cakes for the last few minutes. The cakes should be moist in the middle, so it is better to take them out a little too early than too late. Variation:
Stir a handful of roughly chopped pecans or walnuts into the batter, or give the sauce more depth with 1 tbsp dark syrup. Serving:
Vanilla ice cream is the classic choice, but crème fraîche or lightly whipped cream also goes well with the sweet sauce. The cakes and the sauce can be made the day before: store them separately, and reheat the cakes in the air fryer and the sauce in a small saucepan. Portion size:
If there is not room for all four ramekins in a single layer in your air fryer, bake the cakes in two batches, and keep the sauce warm over a low heat in the meantime.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
