Name: Eggless Easy Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 39 min
Cuisine: British
Ingredients: 3.5 oz (100 g) dates (pits removed, roughly chopped); 1/2 teaspoon (3 g) baking soda; 3/4 cup + 1 tablespoon (200 g) boiling water; 1/2 cup + 2 tablespoons (85 g) all purpose flour; 3/4 teaspoon (3 g) baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 cup (58 g) unsalted butter (softened); 1/4 cup + 2 tablespoons (75 g) brown sugar; 3 tablespoons + 1 teaspoon (50 g) evaporated milk; 1 tablespoon (25 g) molasses; 1/2 teaspoon pure vanilla extract; 1/2 cup (115 g) unsalted butter; 1/2 cup + 2 tablespoons (120 g) brown sugar; 1/2 cup + 2 tablespoons (150 g) heavy cream; 1/4 teaspoon salt; 1 tablespoon (25 g) molasses (optional)

Print Recipe· 4.2 from 5 reviews

If you’ve ever dreamed of a rich, caramel-soaked dessert without the fuss or eggs, let me introduce you to the magic of the Eggless Easy Sticky Toffee Pudding Recipe. This warm, comforting British classic gets a friendly makeover that keeps it just as indulgent and gooey as the original. Imagine soft, moist pudding studded with sweet dates, perfectly spiced, and drenched in a luscious toffee sauce that’s so velvety it practically melts in your mouth. Whether you’re catering to egg-free diets or just craving a cozy treat, this recipe feels like a hug in dessert form, and I’m beyond excited to share it with you!

Ingredients You’ll Need

The image shows four small, round chocolate cakes with a moist, soft texture. Each cake is one solid layer with a dark brown color and a slightly rough surface, sitting on a smooth white plate. The plate is placed on a white marbled surface, with a blurred background also showing a cooling rack with another cake. The cakes have a rich, even color with no icing or decoration, giving a simple but delicious look. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Eggless Easy Sticky Toffee Pudding Recipe is surprisingly straightforward, yet each item plays a crucial role in building the luscious texture, deep flavor, and comforting aroma that make this dessert irresistible.

Dates (3.5 oz / 100 g): Naturally sweet and packed with moisture, dates add depth and a delightful chewiness to the pudding.
Baking soda (1/2 tsp / 3 g): Helps tenderize the pudding and activates with the dates for a light texture.
Boiling water (3/4 cup + 1 tbsp / 200 g): Softens the dates perfectly to blend smoothly into the batter.
All-purpose flour (1/2 cup + 2 tbsp / 85 g): Forms the structure of the pudding without weighing it down.
Baking powder (3/4 tsp / 3 g): Gives gentle rise for fluffiness while keeping that dense, moist feel.
Salt (1/4 tsp): Balances sweetness and enhances the spices and caramel notes.
Ground ginger (1/2 tsp): Adds warmth and a subtle zing that lifts the flavor beautifully.
Ground cinnamon (1/4 tsp): Contributes a familiar, comforting spice aroma.
Ground nutmeg (1/8 tsp): Offers a hint of earthiness for complexity.
Unsalted butter (1/4 cup / 58 g, softened + 1/2 cup / 115 g): Essential for richness in both the pudding and the toffee sauce.
Brown sugar (1/4 cup + 2 tbsp / 75 g + 1/2 cup + 2 tbsp / 120 g): Imparts deep caramel flavor and moistness.
Evaporated milk (3 tbsp + 1 tsp / 50 g): Adds creaminess and helps keep the pudding tender.
Molasses (1 tbsp / 25 g + 1 tbsp / 25 g optional): Intensifies the toffee notes with its rich, slightly smoky sweetness.
Pure vanilla extract (1/2 tsp): Smooths all flavors together into a harmonious whole.
Heavy cream (1/2 cup + 2 tbsp / 150 g): Creates that irresistibly silky toffee sauce that ties everything together.

How to Make Eggless Easy Sticky Toffee Pudding Recipe

Step 1: Prepare Your Oven and Tin

Start by preheating your oven to 350˚F (180˚C). Grease a 6-cup muffin tin thoroughly with a non-stick spray. Using a muffin tin makes portioning a breeze and ensures even cooking. If you have a 12-cup tin, just grease 6 cavities—that way, you’ll have perfectly sized puddings every time.

Step 2: Soften and Puree the Dates

Place the roughly chopped dates in a heatproof bowl with the baking soda and pour the boiling water over them. Press the dates down so they’re submerged and let them soak for 10 to 15 minutes. This soaking paso softens the dates so they blend flawlessly in the batter. After soaking, puree the dates using a blender, food processor, or immersion blender for a smooth, luscious base that sweetens naturally without any egg.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking powder, salt, and the trio of warm spices—ginger, cinnamon, and nutmeg—in a separate bowl. These dry ingredients provide the pudding’s structure while infusing every bite with inviting autumnal aromas.

Step 4: Cream Butter and Sugar

Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened butter and brown sugar on high speed until the mix turns light and fluffy, about 2 to 3 minutes. This step is the secret to a tender texture, adding air for a beautifully light crumb despite the richness. Then, reduce the speed to medium, and mix in evaporated milk, molasses, and vanilla extract until fully incorporated.

Step 5: Combine Batter Components

With the mixer on low, gradually add the flour mixture to avoid overmixing. Then pour in your pureed date mixture and gently blend everything until just combined. This ensures your pudding bakes up moist and tender without any dense spots.

Step 6: Bake the Puddings

Divide the batter evenly among the greased muffin cups. Bake for 17 to 19 minutes or until a toothpick poked in the center comes out mostly clean with a few moist crumbs. Keep an eye to avoid overbaking; you want these puddings super moist and tender. Let them cool in the tin for about 5 minutes before carefully turning them out.

Step 7: Make the Toffee Sauce

While the puddings are baking, combine the softened butter, brown sugar, heavy cream, salt, and optional molasses in a small saucepan. Warm the mixture over medium-low heat. Stir gently and bring to a low boil, cooking for 5 to 7 minutes until thick and glossy. Let it cool slightly before drenching your warm sticky puddings with this seductive toffee sauce.

How to Serve Eggless Easy Sticky Toffee Pudding Recipe

The image shows four small round chocolate cakes with a rough texture on top of a white plate, arranged with one cake in the front center and the other three around it. A thick, smooth caramel sauce is being poured from a clear container onto the top of the front cake, creating a shiny, rich brown layer that is spreading across the flat surface. The background is a white marbled texture, adding a clean and bright look to the setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving the Eggless Easy Sticky Toffee Pudding Recipe is an opportunity to have fun and add your personal touch. Classic choices include a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the sweetness with cool creaminess. For an extra flourish, sprinkle chopped nuts like walnuts or pecans for a pleasant crunch, or dust with a pinch of cinnamon to echo the warm spices inside.

Side Dishes

This pudding pairs beautifully with anything simple yet satisfying. A cup of freshly brewed tea or coffee complements its richness perfectly. If you want to offer a fresh counterbalance, consider a lightly tossed green salad with a citrus vinaigrette or some roasted winter fruits on the side. The combination feels both indulgent and balanced—exactly what a comforting dessert deserves.

Creative Ways to Present

If you’re looking to impress guests or just jazz up your dessert routine, try serving the pudding in individual ramekins with a drizzle of toffee sauce and a sprig of mint on top. You can also layer chunks of pudding with whipped cream and caramel sauce in a glass to create a sticky toffee trifle. Another showstopper is carving the puddings into bite-sized cubes, frying them briefly until golden, and serving with a side of toffee dipping sauce as a fun finger food!

Make Ahead and Storage

Storing Leftovers

Leftover puddings keep well in an airtight container in the refrigerator for up to 3 days. This makes them perfect for enjoying warm treats throughout the week without the need to bake fresh each time. Just be sure to keep the toffee sauce separate until you’re ready to serve to maintain its silky texture.

Freezing

If you want to make ahead on a bigger scale, these puddings freeze wonderfully. Wrap each cooled pudding individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you want a dessert fix, simply thaw overnight in the fridge before reheating.

Reheating

To reheat, place the puddings on a microwave-safe plate and warm for 30 to 60 seconds until heated through. Alternatively, reheat in a 325˚F (160˚C) oven for 10 to 15 minutes. Warm the toffee sauce gently on the stovetop or in the microwave just before serving for that signature gooey finish.

FAQs

Can I make this recipe vegan?

Absolutely! Substitute the butter with vegan margarine or coconut oil, use plant-based milk instead of evaporated milk and cream, and ensure your sugar and molasses are vegan-friendly. The dates and baking soda work beautifully to keep the pudding moist and tender, so the eggless base remains intact.

What can I use instead of dates?

If you don’t have dates on hand, prunes or raisins soaked in boiling water work as a good alternative, although they’ll add a slightly different flavor and texture. Just ensure they’re well pureed to retain the pudding’s moistness.

How do I know when the pudding is done?

Insert a toothpick or skewer into the center; it should come out mostly clean but with a few moist crumbs. Overbaking dries the pudding, so aim to pull it out right at that tender stage for perfect results.

Can I double the recipe?

Yes! Doubling is straightforward—just make sure you have the right size baking tins and adjust your baking times as necessary. The batter is dense but forgiving, so keep a close eye towards the end of baking.

Is this pudding best served warm or cold?

Warm is definitely best! The Eggless Easy Sticky Toffee Pudding Recipe shines when served fresh from the oven or gently reheated, allowing the toffee sauce to soak into every crevice and the spices to release their full aroma.

Final Thoughts

I truly hope you give this Eggless Easy Sticky Toffee Pudding Recipe a try because it’s one of those comforting desserts that turns any day into a special occasion. It’s simple, full of heartwarming flavors, and perfect for anyone craving a luscious, egg-free treat. Once you take that first bite and feel the warmth of sticky toffee goodness wrapped around your taste buds, you’ll understand why this recipe is such a beloved favorite in my kitchen—and I’m sure it will be in yours too!