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Sticky Peach Cobbler Pudding

Course Dessert

Ingredients

Peach Sponge:

  • 1½ cups all-purpose flour
  • 1 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup dairy-free yogurt
  • ½ cup plant-based milk almond, soy, or oat
  • ½ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup diced fresh or canned peaches drained
  • ½ cup peach jam

Sticky Toffee Sauce:

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

Buttery Crumble:

  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup light brown sugar
  • ½ cup dairy-free butter melted
  • 1 tsp ground cinnamon

Optional Topping:

  • Dairy-free ice cream

Instructions

Prepare the Peach Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8x8-inch baking dish with parchment paper.
  • In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  • In another bowl, mix the dairy-free yogurt, plant-based milk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the diced peaches and peach jam.
  • Pour the batter into the prepared baking dish and spread it evenly.

Prepare the Sticky Toffee Sauce:

  • In a medium saucepan, combine the light brown sugar, canned coconut milk, and dairy-free butter.
  • Heat over medium heat, stirring constantly until the mixture comes to a boil.
  • Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
  • Remove from heat and stir in the vanilla extract.

Prepare the Buttery Crumble:

  • In a medium bowl, combine the flour, rolled oats, light brown sugar, and ground cinnamon.
  • Add the melted dairy-free butter and mix until the mixture resembles coarse crumbs.

Assemble the Pudding:

  • Pour the sticky toffee sauce over the peach sponge batter in the baking dish.
  • Sprinkle the buttery crumble evenly over the top.

Bake the Pudding:

  • Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the pudding to cool in the pan for 10 minutes.

Serve:

  • Serve the sticky peach cobbler pudding warm with a scoop of dairy-free ice cream, if desired.
  • Enjoy the gooey, sweet, and comforting flavors of this delicious dessert!

Notes

  • Diced Peaches: Use fresh, canned, or frozen peaches for this recipe. If using canned, ensure they are well-drained.
  • Coconut Milk: Full-fat coconut milk provides the richness needed for the sticky toffee sauce.
  • Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.