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.