The Best Ever Sticky Toffee Pudding
This eggless and vegan-friendly sticky toffee pudding combines a moist date cake with a rich toffee sauce that you're going to love. It's the perfect comfort dessert, easily customizable to be gluten-free and plant-based. Serve it warm with extra toffee sauce and a scoop of vanilla ice cream for pure indulgence!
Yield: 9 servings
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Equipment
- 1 8x8 inch Square Pan 20x20cm
Ingredients
- 220 g Medjool Dates de-stoned and roughly chopped
- 420 ml Milk*
- 1 tsp Vanilla Extract
- 75 g Light brown Sugar
- 110 g Butter*
- 190 g All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg optional
- ¼ tsp Ground Ginger optional
- ½ tsp Salt
Toffee Sauce Ingredients
- 70 g Light Brown Sugar
- 35 g Butter* cut into pieces
- 180 ml Whipping Cream*
- 1 tsp Sea Salt
Instructions
- Preheat the oven to 350f ( 170C).
- Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with the back of a spoon and take off the heat.
- Add the brown sugar and butter to the milk mixture. Mix with a spatula until everything has melted. Take off the heat.
- In a bowl mix together the flour, baking powder, cinnamon and salt. Stir the wet ingredients into the dry and mix until just combined.
- Grease an 8x8 inch (20cm) square baking pan with oil and Line it with an overhang of baking paper.
- Pour the prepared mixture in. Spread it evenly with an offset spatula.
- Bake for 35-40 minutes or until the sponge is just cooked in the center (this may take longer depending on the size of your pan)
- Prepare the toffee sauce. Melt the sugar, butter and cream in a pan. Bring it to a simmer and then allow to boil for 10 - 15 minutes on low heat.
- Allow to cool slightly then add sea salt, whisking until it is fully combined. Cool it down.
- Pour some all over the cake and reserve the remaining sauce for serving.
- Store in an airtight container for 2-3 days. You can also serve it warm with vanilla ice cream. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: dairy-free salted butter sticks or any salted butter of your choice
-
Whipping Cream: Use dairy-free unsweetened whipping cream or coconut cream for vegan or any full fat whipping cream of your choice.