Oral Allergy Syndrome Friendly Dairy Free Sticky Toffee Pudding
Total time1 hr 10 min
Prep time25 min
Cook time35 min
4.7(13)
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Learn more →Ingredients
8 servings
For the sponge
- 1 cup (about 175g) medjool dates, pitted and roughly chopped
- ¾ cup boiling water
- 1 tsp baking soda
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp fine salt
- ¼ cup dairy free butter, softened
- ¾ cup packed dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
For the toffee sauce
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed dark brown sugar
- 3 tbsp dairy free butter
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- dairy free vanilla ice cream or coconut whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
- 2
Place the chopped dates in a medium saucepan with the boiling water and baking soda. Stir briefly and let sit for 5 minutes, until the dates have softened and the mixture is foamy. Transfer to a blender or use an immersion blender to purée until mostly smooth — a few small lumps are fine. Set aside to cool slightly.
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