Introducing my Hot Cross Bun Sticky Toffee Pudding! This dessert combines the gooey, moist texture of sticky toffee pudding with the warm, spiced flavor and soft, sweet raisins of hot cross buns. Plus, my recipe is egg-free and can be made without dairy, and it’s super easy to make.
We start by making a gooey date paste for that soft texture everyone loves. For the sweet, spiced flavor, we use brown sugar and a mix of spices. It’s packed with raisins and marked with a cross before baking until golden. Then, it’s covered in a rich toffee sauce that soaks through the sponge, giving it that unbeatable gooey texture. Serve with ice cream or custard for an irresistible dessert!
This dessert combines the gooey, moist texture of sticky toffee pudding with the warm spiced flavor and soft sweet raisins of hot cross buns. It’s egg-free and can be made dairy-free, making it a delightful and accessible treat.
Hot Cross Bun Sticky Toffee Pudding (Egg-Free, Dairy-Free Option)
This Hot Cross Bun Sticky Toffee Pudding combines the gooey moist texture of sticky toffee pudding with the warm spiced flavor and soft sweet raisins of hot cross buns. It’s egg-free, can be made dairy-free, and is super simple to make.
Hot Cross Bun Sticky Toffee Pudding
Ingredients
Date Paste:
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
Pudding:
- 1½ cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ¼ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup raisins
Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tsp vanilla extract
Cross Paste:
- ¼ cup all-purpose flour
- 3-4 tbsp water
Topping:
- Ice cream or custard for serving
Instructions
Prepare the Date Paste:
- Place the chopped dates in a bowl and cover with boiling water.
- Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- Puree the mixture into a smooth paste using a blender or food processor.
Prepare the Pudding:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking dish or a similar-sized pan.
- In a large bowl, whisk together the flour, light brown sugar, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the date paste and raisins.
- Pour the batter into the prepared baking dish and spread it evenly.
Add the Cross:
- In a small bowl, mix the flour and water to make a thick paste.
- Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
- Pipe a cross over the top of the pudding batter.
Bake:
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the pudding to cool in the pan for 10 minutes.
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.
Serve:
- Pour the warm toffee sauce over the pudding, allowing it to soak through the sponge.
- Serve warm with a scoop of ice cream or a drizzle of custard.
Notes
- Dates: Medjool dates work best for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
- Coconut Milk: Full-fat coconut milk gives the best texture for the toffee sauce.
- Applesauce: Acts as a substitute for eggs, adding moisture and binding the ingredients.