Description
This Eggless Easy Sticky Toffee Pudding is a moist, rich, and comforting dessert made without eggs, featuring naturally sweet dates and a smooth, luscious toffee sauce. Perfect for a quick bake, it’s an ideal treat for anyone who wants a decadent pudding that’s simple to prepare and irresistibly sticky.
Ingredients
Pudding
- 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
Toffee Sauce
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350˚F (180˚C). Grease a 6-cup muffin tin with non-stick baking spray to ensure easy removal of the puddings. If you use a 12-cup muffin tin, only grease 6 cavities.
- Soak Dates: In a heatproof bowl, combine the chopped dates, baking soda, and boiling water. Press the dates down so they are fully submerged. Let this mixture sit for 10-15 minutes to soften the dates.
- Puree Dates: After soaking, blend the softened dates using a food processor, blender, or immersion blender until smooth. Set this date puree aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground ginger, cinnamon, and nutmeg. This creates the spiced flour base for the pudding.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and brown sugar on high speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to medium and add evaporated milk, molasses, and vanilla extract. Mix until all ingredients are well combined, scraping the bowl sides as needed.
- Combine Dry and Wet Mixtures: On low speed, gradually add the dry flour mixture into the wet batter just until combined. Then fold in the pureed date mixture and mix gently until evenly incorporated.
- Fill Muffin Tin: Divide the batter evenly into the prepared muffin tin cavities, filling each about three-quarters full.
- Bake the Puddings: Place the muffin tin in the preheated oven and bake for 17-19 minutes. Test doneness by inserting a toothpick into the center of a pudding; it should come out mostly clean. Avoid overbaking to keep the puddings moist.
- Cool Slightly and Remove: After baking, let the puddings cool in the pan for about 5 minutes before carefully turning them out onto a plate or tray, flat-side up.
- Make Toffee Sauce: While the puddings bake, prepare the sauce by combining unsalted butter, brown sugar, heavy cream, salt, and optional molasses in a small saucepan. Heat over medium-low, stirring occasionally until the sugar dissolves. Bring to a gentle boil and cook for 5-7 minutes until thickened. Remove from heat and let cool slightly.
- Serve: Spoon the warm toffee sauce generously over the puddings and serve immediately for the best experience.
Notes
- Use soft dates like Medjool for best texture and natural sweetness.
- If you don’t have molasses, you can substitute with dark treacle or omit it; the flavor will be slightly different.
- Be careful not to overbake to maintain a moist and sticky pudding texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- These puddings can be made in standard muffin tins; just only fill 6 cups or bake in batches.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
