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Sticky Toffee Pudding
A lighter sticky toffee pudding recipe naturally sweetened with coconut sugar and dates and topped with a rich, warm toffee sauce and ice cream.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Serves 4 puddings
Ingredients
Puddings
- 50 g Medjool dates, pits removed
- 60 ml boiling water
- 125 g plain flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 50 g unsalted butter, softened
- 60 g coconut sugar
- 1 large egg, room temperature
- 1 ½ tbsp molasses
- 60 ml milk, room temperature
Toffee Sauce
- 50 g unsalted butter
- 50 g coconut sugar
- ½ tbsp molasses
- 150 ml double cream
- ½ tsp pure vanilla extract
Method
Puddings
Preheat the oven to 180ºC (350ºF) and liberally grease 4 bundtlette tins with butter.
- Roughly chop the dates and place them in a small bowl. Cover with the boiling water and let soak for 20 minutes while you make the batter.
- In another bowl, whisk together the flour, baking powder, salt, ginger, and nutmeg. Set aside.
- Add the butter and coconut sugar to a large bowl and cream together using a hand mixer until pale and fluffy. Crack in the egg and drizzle in the molasses. Beat again to combine.
- Add the dry ingredients to the wet ingredients and beat together until smooth. Turn the mixer down to low and slowly drizzle in the milk until incorporated.
- Mash the dates into the water to create a chunky puree. Add the puree to the batter and mix together just until combined.
- Divide the batter evenly between the 4 tins. Gently wiggle the pans side-to-side to level them and then place the tins on a baking tray. Bake the puddings for 18-22 minutes, or until a toothpick comes out clean. Allow them to rest while you make the toffee sauce.
Toffee Sauce
- Melt the butter in a small saucepan over medium heat. Add the coconut sugar, molasses, cream, and vanilla and whisk well to combine.
- Bring the sauce up to the boil, whisking constantly, and allow to boil for 2 minutes. Remove from the heat.
- Using caution, turn out the hot puddings onto serving plates and pour spoonfuls of the hot toffee sauce over top. Serve immediately topped with a scoop of vanilla ice cream or custard.
Notes
- These puddings are best eaten the day they are made. Once cooled, they will keep frozen in an airtight container for up to 1 month. Thaw at room temperature.
- Once cooled, any leftover toffee sauce can be kept refrigerated in an airtight glass jar for up to 1 week. To reheat, pop the lid off the jar and place the jar in a pan of simmering water; stir occasionally until warm.