Sticky toffee pudding has become a UK dessert favorite, and I stumbled upon it thanks to Gordon Ramsay's TikTok video. Traditionally, it used to be a culinary challenge, taking hours and years to perfect. But now, with various hacks and tricks, we can all whip it up at home without the long wait.
What makes this dessert extra special is its classic use of dates, one of the Bible's 7 species. These fruits are plentiful in the land of Israel, carrying cultural significance and proving to be both a nutritional powerhouse and an incredible addition to desserts. Ever tried date bark? Then you know what I’m saying.
The tie-in with Tu Bishvat, the Jewish New Year for trees, adds a unique touch to savoring this delightful treat.
FYI pudding in the UK refers to a warm, moist type of cake, very different to American pudding.
Ingredients
Pudding
- 6 ounces dates pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda
- ¼ cup boiling water
- 3 tablespoons vegan butter room temperature (42g)
- 6 tablespoons light brown sugar 84g
- 1 egg
- ½ cup + 2 tablespoons all purpose flour 78g
- ¼ teaspoon baking powder
Healthier Toffee Sauce:
- 1/4 cup silan date syrup
- 1/4 cup tahini
- 2 tablespoons coconut milk
- 1/4 teaspoon sea salt
Nutritional Facts
Instructions
- Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined.
- Preheat the oven to 350˚F (175˚C).
- Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.
- Grease and flour 4 cups out of a muffin tin or 4 ramekins. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray and topping with sauce.
- While the cakes are baking, make the Toffee Sauce: In a small saucepan, heat tahini, date syrup and coconut milk over low heat. Add salt and stir until combined. Serve immediately over hot cake or transfer caramel into an airtight jar/container. Store in the refrigerator for up to two weeks. Reheat on stove top or in microwave stirring well before use.
