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Mini Chai Spiced Sticky Toffee Puddings

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Sweet, rich, warming, moist and delicious Chai spiced sticky toffee pudding makes for the most indulgent, comforting dessert that my family can’t get enough of


Mini Chai Spiced Sticky Toffee Puddings

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5 - 1 review

Ingredients

  • 1/2 cup chopped dates (5 plump dates)
  • 105ml boiled water
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp vanilla extract
  • 3 tbsp butter
  • 2 tbsp milk
  • 1 tbsp black treacle
  • 1 tsp baking powder
  • 80g plain flour
  • 150g dermerera sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 2 eggs, whisked in a small bowl
  • For the sauce
  • 90g light muscovado sugar
  • 25g butter
  • 110ml double cream
  • 1/2 tbsp black treacle
Prep Time
Serves
4

Instructions

  1. Stone, chop and soak the dates for 30 minutes in the water and add the bicarbonate of soda. Mash slightly with a fork and stir in the vanilla extract

  2. In a pot over a medium heat, melt the butter and add the milk and treacle

  3. Remove from the heat and add the baking powder, plain flour, dermerera sugar and ground spice

  4. Whisk the eggs into the mixture

  5. Place the steamer rack in the Foodi. Spray 4 ramekins with a spray oil

  6. Divide the mixture between them equally and cover them with sprayed foil

  7. Place the ramekins on the reversible rack set on the low position

  8. Add 500 ml boiling water to the bottom of the Foodi

  9. Close the pressure cooker lid

  10. Select steam and set timer for 15 minutes, making sure the valve is sealed

  11. Leave to naturally release the pressure for 10 minutes, then release any remaining steam

  12. To remove the puddings from the ramekins, use a flat knife around the inside edges of the ramekins

  13. Place a serving plate on top of the ramekin and flip over

  14. To make the caramel, put the Muscovado sugar and butter in a medium pot with half of the double cream

  15. Bring to the boil over a medium heat, stirring all the time until the sugar has completely dissolved

  16. Stir in the treacle, turn up the heat slightly and let the mixture bubble for 2 minutes. Take the pan off the heat and beat in the rest of the double cream

  17. Top the sticky toffee puddings with the sauce and serve

Safira Adam

Safira Adam is a full time blogger, photographer and mum of two. She has been working as a food blogger for a year and shares recipes, nutritional information and posts about events she has attended. She is currently studying Nutrition, Herbalism and Unani TIbb (Ancient Greek Medicine).
Read more posts by Safira Adam