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Imagine a buttery peach cobbler merging with a sticky toffee pudding, creating a tender peach sponge drenched in sticky toffee sauce for the gooiest dessert. Topped with a crunchy, buttery crumble, this pudding perfectly blends two delightful treats.
First, we whip up a peach sponge, sweetened with brown sugar and spices, and layer it with homemade peach jam for a warm, sweet flavor. The sponge is then soaked in gooey toffee sauce and topped with a buttery crumble, served alongside ice cream. This easy-to-make recipe is egg-free and can be made dairy-free, too!
This dessert combines the flavors of sticky toffee pudding with buttery peach cobbler, featuring a tender peach sponge soaked in a sticky toffee sauce, covered in a crunchy buttery crumble. It’s completely vegan and easy to make.
Vegan Sticky Peach Cobbler Pudding
This Sticky Peach Cobbler Pudding is the perfect marriage of sticky toffee pudding and buttery peach cobbler. It features a tender peach sponge soaked in sticky toffee sauce and covered in a crunchy buttery crumble.
Sticky Peach Cobbler Pudding
Ingredients
Peach Sponge:
- 1½ cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup dairy-free yogurt
- ½ cup plant-based milk almond, soy, or oat
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup diced fresh or canned peaches drained
- ½ cup peach jam
Sticky Toffee Sauce:
- 1 cup light brown sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- 1 tsp vanilla extract
Buttery Crumble:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar
- ½ cup dairy-free butter melted
- 1 tsp ground cinnamon
Optional Topping:
- Dairy-free ice cream
Instructions
Prepare the Peach Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In another bowl, mix the dairy-free yogurt, 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 diced peaches and peach jam.
- Pour the batter into the prepared baking dish and spread it evenly.
Prepare the Sticky Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, canned coconut milk, and dairy-free butter.
- 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.
- Remove from heat and stir in the vanilla extract.
Prepare the Buttery Crumble:
- In a medium bowl, combine the flour, rolled oats, light brown sugar, and ground cinnamon.
- Add the melted dairy-free butter and mix until the mixture resembles coarse crumbs.
Assemble the Pudding:
- Pour the sticky toffee sauce over the peach sponge batter in the baking dish.
- Sprinkle the buttery crumble evenly over the top.
Bake the Pudding:
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pudding to cool in the pan for 10 minutes.
Serve:
- Serve the sticky peach cobbler pudding warm with a scoop of dairy-free ice cream, if desired.
- Enjoy the gooey, sweet, and comforting flavors of this delicious dessert!
Notes
- Diced Peaches: Use fresh, canned, or frozen peaches for this recipe. If using canned, ensure they are well-drained.
- Coconut Milk: Full-fat coconut milk provides the richness needed for the sticky toffee sauce.
- Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.