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Sticky Toffee Pudding Recipe

This recipe is rated 4.6 out of 5.

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Sticky date, sticky toffee, whatever you want to call this sweet English classic — this one adds another layer of richness by soaking the dates in coffee as opposed to water. Just trust us, these little babies won’t disappoint.

You will need

Serves 6

  • 15 dates, pitted
  • 1 cup hot coffee
  • 1 1/2 cups flour, sifted, plus extra for dusting (gluten-free if required)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons dairy-free butter
  • 3/4 cup brown sugar
  • 4 tablespoons flaxseed meal
  • 6 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda

Sauce

  • 1/2 cup dairy-free butter
  • 1 cup brown sugar
  • 3/4 cup coconut cream

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Directions

30 mins to prep

30 mins to cook

  1. Step 1

    Preheat oven to 160°C.

  2. Step 2

    Place chopped dates in a small bowl and cover with coffee. Leave to soak for 15 minutes or until coffee is cooled.

  3. Step 3

    In a large bowl, sift together flour, baking powder and salt.

  4. Step 4

    In a medium mixing bowl, beat together butter and brown sugar.

  5. Step 5

    Combine flaxseed meal and water in a small bowl and whisk to combine. Let sit to thicken; this will become your ‘flax egg’. Add flax egg to the butter-sugar mixture, along with vanilla extract. Beat together until combined.

  6. Step 6

    Add baking soda to coffee-date mixture, and let sit for 1 minute.

  7. Step 7

    Add both mixtures to the large bowl with the flour mixture, mixing one spoonful at a time until combined.

  8. Step 8

    Spray 6 ramekins with olive oil and then dust with flour. Place onto a baking sheet and fill each one 3/4 full. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.

  9. Step 9

    For the sauce, add all ingredients to a saucepan and bring to the boil, stirring occasionally. Reduce heat and let simmer for 5 minutes until slightly thickened. Turn off and let sit until puddings are complete.

  10. Step 10

    When the puddings have cooled slightly, turn each ramekin over onto a serving plate, and gently tap until the pudding comes loose. Poke four holes in each and pour over sauce. Let sit for a few minutes before serving, to give the pudding a chance to absorb some of the sauce. Enjoy!

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