Chocolate Sticky Toffee Pudding
Ingredients
Pudding:
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ cup dark cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil or vegetable oil
- ½ cup plant-based milk almond, soy, or oat
- 1 tsp vanilla extract
Toffee Sauce:
- ½ cup light brown sugar
- ¼ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Pudding:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish or a similar-sized pan.
- Place the chopped dates in a bowl and cover with boiling water. Stir in the baking soda and let it sit for 10 minutes to soften.
- In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix the applesauce, melted coconut oil, plant-based milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the softened dates along with their soaking liquid.
- Pour the batter into the prepared baking dish and spread evenly.
Bake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.
Prepare the Toffee Sauce:
- While the pudding is baking, make the toffee sauce.
- In a saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Serve:
- Once the pudding is done, let it cool for 10 minutes in the pan.
- Poke holes all over the top with a skewer or fork.
- Pour the warm toffee sauce over the pudding, allowing it to soak in.
- Serve warm, optionally with dairy-free ice cream or coconut whipped cream.
Notes
- Dates: Medjool dates are preferred for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
- Coconut Milk: Full-fat coconut milk gives the toffee sauce a rich and creamy texture.
- Baking Dish: For a thicker pudding, use a smaller baking dish. Adjust baking time as needed.