Dairy Free Classic Sticky Toffee Pudding

Total time1 hr

Prep time25 min

Cook time25 min

Dairy Free Classic Sticky Toffee Pudding

Sticky, date-studded little cakes are the whole point here — Medjool dates simmered down with boiling water and baking soda until they're soft, sweet, and almost caramelized, then folded straight into a fluffy brown sugar batter with a hint of vanilla. The crumb bakes up deeply moist and tender, with that signature toffee-brown color running all the way through, and a good soak in warm sauce right before serving means every bite stays rich and gooey. Dark brown sugar does a lot of the heavy lifting on flavor, giving the sauce that deep caramel edge without needing anything fussy. Individual portions baked in a muffin tin or ramekins make for a lovely presentation, especially once each one is turned out and drenched top to bottom in that glossy sauce. This is a genuinely solid choice for a dairy free dessert table, and it still delivers all the warm, sticky, old-school comfort the classic is known for. Serve it right away while it's warm — that's when the sauce soaks in best.

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp fine salt
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract

For the toffee sauce

½ cup unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup packed dark brown sugar
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ tsp fine salt

For serving

vanilla ice cream or clotted cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

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