Can I Make Individual Sticky Toffee Puddings?

Our answer

Nigella's Sticky Toffee Pudding (from AT MY TABLE) is a slightly more "grown up" version of the classic, using dark brown sugar and treacle to give a faint bitter edge. The sponge is cooked in a 23cm (9-inch) square pan and should cut into 9 generous slabs.

Whilst it would be possible to bake the sponge in individual pudding moulds, it is more tricky to add some of the sauce to the top of the baked sponges as this can make it difficult and sticky to unmould the sponges. However, if you wanted to bake the sponge in the standard individual pudding moulds (with a capacity of 150-170ml) then we estimate the recipe will make about 12, filling each mould about 2/3 full with batter. Line the base of each mould with a circle of baking parchment (parchment paper) and grease each mould well with butter.The baking time for individual puddings is likely to be 15-20 minutes, the sponges should be risen, firm to the touch and a cake tester inserted into the centre should come out clean. Brush the baked sponges with a little sauce and stand for 15 minutes before turning out and serving. You may need to run a thin-bladed spatula around the edges of the sponges if they are sticking slightly to the moulds, to help them turn out more easily. However, please note that as we have not tried the pudding in this form, we are unable to guarantee the results.