Sticky Toffee Pudding
This is a lovely, easy take on the classic steamed date pudding. The coconut toffee is delicious; it doesn't taste of coconut but adds a wonderful earthy sweetness with a treacle-like flavour that complements the pudding beautifully. Best served warm with your favourite vanilla ice cream and lots of toffee drizzled over the top!
Takes
Serves
Ingredients
Pudding:
- 200 g pitted medjool dates (chopped)
- 200 ml boiling water
- 2 flax eggs (2 tbsp ground flax seeds & 6 tbsp water)
- 75 g sunflower oil
- 2 tbsp molasses (or treacle/maple syrup)
- 1 tsp vanilla extract
- 50 g coconut sugar
- 150 g white flour
- 1 tbsp baking powder
- 1 tsp baking soda
Toffee:
- 50 ml water
- Juice of ½ lemon
- 250 g coconut sugar (or muscovado sugar)
- 1 full-fat can of coconut milk
Instructions
- Preheat the oven to 180°C.
- Chop the dates into small pieces, ensuring there are no hidden stones.
- In a bowl, pour the boiling water over the chopped dates and leave to sit.
- Make the flax eggs by mixing together the ground flax seeds and water in a mug. Stir well and leave to sit for 5 minutes.
- In another bowl, add the sunflower oil, vanilla extract, and molasses. Mix until homogeneous.
- In a large bowl, mix together the flour, coconut sugar, baking soda, and baking powder.
- In a food processor, blend the soaked dates and water until smooth and caramel-like in texture.
- Make a well in the dry ingredients, then mix in the flax eggs, date mixture, and sunflower oil/molasses mixture until well combined.
- Line a baking tray (approx. 34cm x 34cm) with baking parchment and pour in the cake batter. Level it out evenly.
- Bake in the oven at 180°C for 30 minutes.
- While the cake is baking, make the coconut toffee. In a large-bottomed pot over high heat, add the water, lemon juice, and coconut sugar. Whisk continuously to prevent the sugar from sticking and burning.
- After approximately 3-4 minutes, the sugar should dissolve into a smooth caramel. Carefully add the coconut cream from the top of the coconut milk can (avoid adding the watery part from the bottom).
- Continue to heat and stir until the mixture becomes bubbly and smooth. Once smooth, turn off the heat and leave it to cool and thicken.
- Once the cake is baked, remove it from the oven and leave to cool.
- When cool, spread ½ of the toffee on top of the cake to glaze it and add sweetness.
- Cut the cake into brownie-sized pieces.
- Serve the pudding with dairy-free vanilla ice cream and drizzle with the remaining hot toffee. Enjoy!
