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Chocolate Sticky Toffee Pudding

Course Dessert

Ingredients

Pudding:

  • 1 cup pitted dates chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • ¼ cup dark cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • ¼ cup melted coconut oil or vegetable oil
  • ½ cup plant-based milk almond, soy, or oat
  • 1 tsp vanilla extract

Toffee Sauce:

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

Instructions

Prepare the Pudding:

  • Preheat your oven to 350°F (175°C).
  • Grease an 8x8-inch baking dish or a similar-sized pan.
  • Place the chopped dates in a bowl and cover with boiling water. Stir in the baking soda and let it sit for 10 minutes to soften.
  • In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, baking powder, and salt.
  • In another bowl, mix the applesauce, melted coconut oil, plant-based milk, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Stir in the softened dates along with their soaking liquid.
  • Pour the batter into the prepared baking dish and spread evenly.

Bake:

  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.

Prepare the Toffee Sauce:

  • While the pudding is baking, make the toffee 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 the sauce thickens slightly.
  • Remove from heat and stir in the vanilla extract and a pinch of salt.

Serve:

  • Once the pudding is done, let it cool for 10 minutes in the pan.
  • Poke holes all over the top with a skewer or fork.
  • Pour the warm toffee sauce over the pudding, allowing it to soak in.
  • Serve warm, optionally with dairy-free ice cream or coconut whipped cream.

Notes

  • Dates: Medjool dates are preferred for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
  • Coconut Milk: Full-fat coconut milk gives the toffee sauce a rich and creamy texture.
  • Baking Dish: For a thicker pudding, use a smaller baking dish. Adjust baking time as needed.