Eggless Sticky Toffee Pudding
This eggless sticky toffee pudding is a warmly indulgent dessert with rich flavor and a tender texture, making it a memorable choice for special occasions.
Equipment
- 8x8-inch baking dish
- skewer
Ingredients
For the Cake
- 8 oz Pitted Dates, chopped (about 1 1/4 cups)
- 1 cup Boiling Water
- 1 tsp Baking Soda
- 1 1/4 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Butter, softened
- 3/4 cup Brown Sugar, packed
- 3 tbsp Plain Yogurt
- 1 tsp Vanilla Extract
For the Toffee Sauce
- 1/2 cup Butter
- 1 cup Brown Sugar, packed
- 3/4 cup Heavy Cream
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F and grease an 8x8 inch baking dish. Combine the chopped dates, boiling water, and baking soda in a bowl and soak for 10 minutes, then mash into a chunky puree.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and brown sugar for 2 minutes, then beat in the yogurt and vanilla.
- Stir in the date mixture with all its soaking liquid, then fold in the dry ingredients just until combined.
- Spread the batter into the dish and bake for 30-35 minutes, until the center springs back when lightly pressed.
- While the cake bakes, make the sauce: simmer the butter, brown sugar, heavy cream, and salt for 4-5 minutes until glossy and slightly thickened, then stir in the vanilla.
- Poke the warm cake all over with a skewer and pour half the toffee sauce over it. Let it soak in for 10 minutes.
- Cut into squares and serve warm with the remaining toffee sauce spooned over the top - a scoop of vanilla ice cream makes it perfect.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 75gProtein: 3gFat: 23g
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