The Best Ever Sticky Toffee Pudding
Serves 930 mins prep30 mins cook
This eggless and vegan-friendly sticky toffee pudding combines a moist date cake with a rich toffee sauce that you're going to love. It's the perfect comfort dessert, easily customizable to be gluten-free and plant-based. Serve it warm with extra toffee sauce and a scoop of vanilla ice cream for pure indulgence!
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What you need
Instructions
0 Preheat the oven to 350f ( 170C). 1 Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with the back of a spoon and take off the heat. 2 Add the brown sugar and butter to the milk mixture. Mix with a spatula until everything has melted. Take off the heat. 3 In a bowl mix together the flour, baking powder, cinnamon and salt. Stir the wet ingredients into the dry and mix until just combined. 4 Grease an 8x8 inch (20cm) square baking pan with oil and Line it with an overhang of baking paper. 5 Pour the prepared mixture in. Spread it evenly with an offset spatula. 6 Bake for 35-40 minutes or until the sponge is just cooked in the center (this may take longer depending on the size of your pan) 7 Prepare the toffee sauce. Melt the sugar, butter and cream in a pan. Bring it to a simmer and then allow to boil for 10 - 15 minutes on low heat. 8 Allow to cool slightly then add sea salt, whisking until it is fully combined. Cool it down. 9 Pour some all over the cake and reserve the remaining sauce for serving. 10 Store in an airtight container for 2-3 days. You can also serve it warm with vanilla ice cream. Enjoy!View original recipe