Butter Pecan Sticky Toffee Pudding
Butter Pecan Sticky Toffee Pudding
Ingredients
For the Date Sponge
- 1 cup Medjool dates, pitted, chopped, soaked in 1/2 cup hot water for 10 minutes, then blended into a smooth paste with the soaking water
- 1/2 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1/2 cup dairy-free plain yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans, finely ground
- 1/2 cup pecan halves, for topping
- 1 tablespoon dairy-free butter, softened, for greasing
For the Sticky Toffee Sauce
- 1/2 cup light brown sugar, packed
- 1/2 cup dairy-free butter
- 1/4 cup dairy-free heavy cream
- 1 teaspoon vanilla extract
For Serving
- 1 scoop dairy-free vanilla ice cream, per serving, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch (or similar sized) baking dish with dairy-free butter.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the blended date paste, light brown sugar, vegetable oil, and dairy-free plain yogurt until well combined and smooth.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Add the finely ground pecans to the dry ingredients and mix well.
⏱️ 3 min
- 4
Gradually add the dry ingredient mixture to the wet date mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 5
Pour the batter into the prepared baking dish, spreading it evenly. Arrange the pecan halves over the top of the batter in a single layer.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. The pecans on top should look toasted.
⏱️ 35 min•🌡️ 350
- 7
While the pudding bakes, prepare the sticky toffee sauce. In a small saucepan over medium heat, combine the light brown sugar, dairy-free butter, and dairy-free heavy cream. Bring to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes.
⏱️ 7 min
- 8
Remove the sauce from the heat and stir in the vanilla extract.
⏱️ 1 min
- 9
Once the pudding is out of the oven, immediately pour the warm sticky toffee sauce evenly over the entire surface. The sauce will seep down into the hot sponge.
⏱️ 2 min
- 10
Let the pudding rest for 5-10 minutes to allow the sauce to fully absorb and set slightly. Serve warm, either directly from the dish or scooped into individual bowls, with a scoop of dairy-free vanilla ice cream.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Pecan Sticky Toffee Pudding
Ingredients
For the Date Sponge
- 1 cup Medjool dates, pitted, chopped, soaked in 1/2 cup hot water for 10 minutes, then blended into a smooth paste with the soaking water
- 1/2 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1/2 cup dairy-free plain yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans, finely ground
- 1/2 cup pecan halves, for topping
- 1 tablespoon dairy-free butter, softened, for greasing
For the Sticky Toffee Sauce
- 1/2 cup light brown sugar, packed
- 1/2 cup dairy-free butter
- 1/4 cup dairy-free heavy cream
- 1 teaspoon vanilla extract
For Serving
- 1 scoop dairy-free vanilla ice cream, per serving, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch (or similar sized) baking dish with dairy-free butter.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the blended date paste, light brown sugar, vegetable oil, and dairy-free plain yogurt until well combined and smooth.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Add the finely ground pecans to the dry ingredients and mix well.
⏱️ 3 min - 4
Gradually add the dry ingredient mixture to the wet date mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 5
Pour the batter into the prepared baking dish, spreading it evenly. Arrange the pecan halves over the top of the batter in a single layer.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. The pecans on top should look toasted.
⏱️ 35 min•🌡️ 350 - 7
While the pudding bakes, prepare the sticky toffee sauce. In a small saucepan over medium heat, combine the light brown sugar, dairy-free butter, and dairy-free heavy cream. Bring to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes.
⏱️ 7 min - 8
Remove the sauce from the heat and stir in the vanilla extract.
⏱️ 1 min - 9
Once the pudding is out of the oven, immediately pour the warm sticky toffee sauce evenly over the entire surface. The sauce will seep down into the hot sponge.
⏱️ 2 min - 10
Let the pudding rest for 5-10 minutes to allow the sauce to fully absorb and set slightly. Serve warm, either directly from the dish or scooped into individual bowls, with a scoop of dairy-free vanilla ice cream.
⏱️ 10 min