Sticky Toffee Pudding in the Air Fryer
Moist little date cakes from the air fryer, drizzled with a glossy toffee sauce of butter, dark brown sugar and cream, which soaks into the warm cakes. A classic British dessert, served with a scoop of vanilla ice cream.
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
Ingredients
- 150 g dates Pitted
1.5 dl water Boiling
0.5 tsp baking soda
50 g butter Softened- 75 g dark brown sugar
1 pcs egg At room temperature
100 g plain flour
1 tsp baking powder
1 tsp vanilla sugar
1 pinch salt- 10 g butter For greasing the ramekins
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
Instructions
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.
- Sift 100 g plain flour, 1 tsp baking powder, 1 tsp vanilla sugar and 1 pinch salt over the batter, and gently fold it in with a dough scraper until there are no more lumps of flour.
- 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.
- Test the cakes with a toothpick in the centre. It should come out with moist crumbs, but without raw batter. If there is still raw batter, bake the cakes for another 2-3 minutes at 160 °C.
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
- Poke 8-10 holes in each of the warm cakes with a toothpick, and pour about half of the warm toffee sauce over them. Leave the cakes to stand for 5 minutes, so the sauce can soak in.
- 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.
Notes
Tips for a perfect result:
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.
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.
Nutrition
Calories: 770kcalCarbohydrates: 96gProtein: 7gFat: 42gSaturated fat: 26gPolyunsaturated fat: 2gMonounsaturated fat: 11gTrans fat: 1.3gCholesterol: 166mgSodium: 550mgPotassium: 464mgFiber: 4gSugar: 71gVitamin A: 1450IUVitamin C: 0.6mgCalcium: 140mgIron: 1.2mgNet carbohydrates: 92g
