This dessert is like sticky toffee pudding meets moist sponge cake. It features a tender orange sponge soaked in a burnt orange toffee sauce for the gooiest treat. My recipe is egg-free, can be made dairy-free, and is super easy to make.
First, we make a one-bowl orange sponge using buttermilk and yogurt for an incredibly tender crumb. Orange zest is rubbed into brown sugar for a zesty caramel flavor. To make the burnt orange toffee sauce, we heat sugar, orange juice, and vanilla extract over medium heat, then mix in butter and cream. The sponge is baked until golden and then covered in the indulgent toffee sauce for a sticky, gooey texture that’s unbeatable. Serve with ice cream or custard for an irresistible dessert!
Sticky Toffee Orange Pudding
Ingredients
Pudding:
- 1 cup pitted dates chopped
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tsp baking soda
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp orange juice
- 1 tbsp orange zest
Toffee Sauce:
- ½ cup brown sugar
- ¼ cup coconut cream or thick part of canned coconut milk
- 2 tbsp dairy-free butter
- 1 tbsp orange juice
- 1 tsp vanilla extract
Instructions
Prepare the Dates:
- In a small saucepan, combine the chopped dates and almond milk.
- Bring to a boil over medium heat, then reduce to a simmer for about 5 minutes until the dates are soft.
- Remove from heat, stir in the baking soda (the mixture will foam), and set aside to cool slightly.
Make the Pudding Batter:
- Preheat your oven to 350°F. Grease an 8-inch square baking dish or a similar-sized baking dish.
- In a large bowl, mix the granulated sugar and vegetable oil until well combined.
- Stir in the date mixture, orange juice, and orange zest.
- Add the flour, baking powder, and salt. Mix until just combined; do not overmix.
Bake the Pudding:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pudding to cool slightly in the dish.
Make the Toffee Sauce:
- In a small saucepan, combine the brown sugar, coconut cream, and dairy-free butter.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens (about 3-5 minutes).
- Remove from heat and stir in the orange juice and vanilla extract.
Serve the Pudding:
- Poke holes all over the warm pudding using a fork or skewer.
- Pour the warm toffee sauce evenly over the pudding, allowing it to soak in.
- Serve warm, either on its own or with a scoop of dairy-free ice cream.