The ultimate in syrupy sweet desserts, this self saucing sticky toffee pudding is rich and sure to impress! A caramel and date lightly spiced sponge cake sits on top of a pool of butterscotch sauce.
Sticky Toffee Pudding
The ultimate in syrupy sweet desserts, this self saucing sticky toffee pudding (also known in Australia as 'Sticky Date') is rich and sure to impress! This classic hot, syrupy dessert is decadent and warming, made with cinnamon, brown sugar and mixed spice. Best of all, it requires no unusual ingredients as the medjool dates create a fudgy consistency and bind everything together.
Servings 9 people
Calories 588kcal
Equipment
- 8-inch (20cm) square baking dish
Ingredients
- 12 Medjool dates pitted and roughly chopped (about 1 cup)
- 1/2 tsp bicarbonate of soda
- 1 cup water
- 1 cup soy milk unsweetened
- 1 tsp vanilla extract
- 1/2 cup butter or margarine vegan (115g)
- 3/4 cup brown sugar
- 1.5 cups flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp salt
Sauce
- 1/4 cup vegan butter or margarine melted (58g)
- 13 oz canned coconut cream (400ml)
- 1 cup brown sugar
- 1/4 tsp salt
To serve
- vanilla ice cream vegan
Instructions
Pudding
- Preheat oven to 370F (190C) and lightly grease a square 8-inch (20cm) baking dish.
- Add dates, bicarbonate of soda and water to a large saucepan. Place on medium-high, lid on and bring to a boil. Once boiling, reduce heat to low and remove lid. Simmer gently for 10 minutes until dates are soft and almost no liquid remains.
- Remove from heat. Add milk, vanilla extract, margarine, and sugar. Stir until sugar is dissolved, then mash to break down dates until it forms a slurry with some small lumps remaining.
- Sift flour, baking powder, cinnamon, mixed spice and salt into a large mixing bowl. Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick.
Sauce
- While the pudding is baking, make sauce by combining all ingredients in a medium saucepan over medium-high heat. Simmer for 10-15 minutes, stirring occasionally until the sauce has thickened. Leave to stand for 5 minutes to thicken further. If separation occurs, whisk before serving.
- While hot, prick the pudding all over with a fork. Slice into 9 squares, then pour about half the sauce over the top. Leave it to soak for 5 minutes before serving.
- To serve, transfer the slices to individual bowls or plates. Pour the remaining sauce over the top and serve with a scoop of vanilla ice cream.
Nutrition
Calories: 588kcal | Carbohydrates: 86g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 368mg | Potassium: 477mg | Fiber: 4g | Sugar: 64g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 3mg
Daniela Velez says
Such a winner!! Can’t wait to try more of your recipes 😊
Sarah says
I wasn’t sure how this would turn out as a self-saucing pudding, but it worked beautifully thank you
Hong Nguyen says
Love this recipe so much. Thank you!