Sticky Toffee Orange Pudding
- Category: Dessert
Ingredients
Scale
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.
