These tiny but mighty cakes drenched in caramel bring big sticky toffee pudding energy to the dinner table.
If you don't want to bother with muffin tins, skip the sauce and bake the batter in an 8" round or square pan. Dust it with powdered sugar and cut into squares once it's cool.
Ingredients 8-10 servings Cake Nonstick vegetable oil spray (for pan) ½ cup (1 stick) unsalted butter 1 tsp. vanilla bean paste or vanilla extract ⅔ cup (65 g) coarsely chopped walnuts
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