Sticky Toffee Peanut Butter Pudding

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It’s the season for cozy desserts, and you’ve got to try my Sticky Toffee Peanut Butter Pudding. It combines the gooey, moist texture of classic sticky toffee pudding with creamy, nutty peanut butter flavor. My recipe is egg-free and dairy-free, and the best part is, it’s super easy to make.

We start by making a gooey date paste for that perfect soft texture. Using crunchy peanut butter and brown sugar, it develops a deep, nutty caramel flavor. It’s topped with an indulgent toffee peanut sauce that soaks through the sponge for an unbeatable gooey texture. Serve it with ice cream or custard for an irresistible dessert!

This dessert combines the gooey moist texture of sticky toffee pudding with the creamy nutty flavor of peanut butter. It’s egg-free, dairy-free, and super simple to make.


Sticky Toffee Peanut Butter Pudding (Egg-Free, Dairy-Free)

This Sticky Toffee Peanut Butter Pudding is the perfect cozy dessert. It has a gooey, moist texture with a creamy, nutty peanut butter flavor, paired with an indulgent toffee peanut sauce.

Sticky Toffee Peanut Butter Pudding

Course Dessert

Ingredients
  

Date Paste:

  • 1 cup pitted dates chopped
  • 1 cup boiling water
  • 1 tsp baking soda

Pudding:

  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup dairy-free yogurt
  • ¼ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • ½ cup crunchy peanut butter

Toffee Peanut Sauce:

  • 1 cup light brown sugar
  • ½ cup dairy-free butter
  • ½ cup canned coconut milk full-fat
  • ¼ cup crunchy peanut butter
  • 1 tsp vanilla extract

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, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free yogurt, melted coconut oil, vanilla extract, and date paste until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the crunchy peanut butter.
  • Pour the batter into the prepared baking dish and spread it evenly.

Bake:

  • Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
  • Allow the pudding to cool in the pan for 10 minutes.

Prepare the Toffee Peanut Sauce:

  • While the pudding is baking, make the toffee peanut 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 slightly thickened.
  • Remove from heat and stir in the crunchy peanut butter and vanilla extract until smooth.

Serve:

  • Pour the warm toffee peanut sauce over the baked pudding, allowing it to soak through the sponge.
  • Serve warm with dairy-free ice cream or custard.

Notes

  • Dates: Medjool dates work best for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
  • Peanut Butter: Use crunchy peanut butter for added texture, but smooth peanut butter can also be used if preferred.
  • Coconut Milk: Full-fat coconut milk gives the best texture and richness for the toffee sauce.

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