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Sticky Toffee Orange Pudding

Course Dessert

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.