Sticky Coffee Toffee Pudding

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Warm, comforting, and oh-so-delicious, this sticky toffee pudding is a real treat. The moist, tender cake is soaked in a rich espresso toffee sauce, making it perfect for coffee lovers. With gooey Medjool dates adding a touch of sweetness, this dessert is simply irresistible.

This traditional British dessert features a soft and sweet sponge cake made with brown sugar and pureed dates. It’s drenched in a buttery toffee sauce with a hint of espresso, creating a rich and luscious treat that’s sure to satisfy your sweet tooth.

This warm, comforting, sticky, and absolutely delicious dessert features a tender and moist sponge soaked in an indulgent espresso toffee sauce, made with gooey Medjool dates and notes of coffee. It’s a classic British dessert perfect for coffee lovers.


Vegan Sticky Coffee Toffee Pudding

This Sticky Coffee Toffee Pudding features a moist, tender sponge sweetened with brown sugar and pureed dates, soaked in a buttery espresso toffee sauce for a rich and luscious dessert.

Sticky Coffee Toffee Pudding

Course Dessert

Ingredients

Date Sponge:

  • 1 cup pitted Medjool dates chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup dairy-free butter melted
  • 1 tsp vanilla extract
  • 1 cup plant-based milk almond, soy, or oat

Espresso Toffee Sauce:

  • 1 cup light brown sugar
  • ½ cup dairy-free butter
  • ½ cup canned coconut milk full-fat
  • 1 tbsp instant coffee granules dissolved in 1 tbsp hot water or 1 shot of espresso

Instructions

Prepare the Date Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8-inch square baking dish with parchment paper.
  • Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
  • In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
  • In another bowl, mix the light brown sugar, granulated sugar, melted dairy-free butter, vanilla extract, and plant-based milk until smooth.
  • Add the softened dates along with the soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes.

Prepare the Espresso Toffee Sauce:

  • In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
  • Heat over medium heat, stirring constantly until the mixture comes to a boil.
  • Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
  • Stir in the dissolved coffee granules or espresso and mix until well combined.

Assemble the Pudding:

  • Poke holes all over the surface of the warm sponge with a skewer or fork.
  • Pour the warm espresso toffee sauce evenly over the sponge, allowing it to soak in.
  • Let the pudding sit for a few minutes to absorb the sauce.

Serve:

  • Serve the sticky coffee toffee pudding warm, with a scoop of dairy-free ice cream or a dollop of dairy-free whipped cream if desired.
  • Enjoy the gooey, sweet, and comforting flavors of this delicious dessert!

Notes

  • Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
  • Coconut Milk: Full-fat coconut milk provides the richness needed for the toffee sauce.
  • Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.

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