Barley Free Classic Sticky Toffee Pudding
Total time1 hr
Prep time25 min
Cook time25 min
4.8(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pudding
- 6 oz (about 1 cup) medjool dates, pitted and finely chopped
- ¾ cup boiling water
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine salt
- 4 tbsp unsalted butter, softened
- ¾ cup packed dark brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
For the toffee sauce
- ½ cup unsalted butter
- 1 cup packed dark brown sugar
- 1 cup heavy cream
- ¼ tsp fine salt
For serving
- vanilla ice cream or clotted cream, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Generously butter a 6-cup muffin tin or six 6-oz ramekins, then dust with flour and tap out the excess.
- 2
Combine the chopped dates and baking soda in a medium bowl. Pour the boiling water over them and stir briefly, then let the mixture sit for 10 minutes until the dates have softened and the liquid has cooled slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!