Soy-Free Sticky Date Pudding
Indulge in the ultimate dessert experience with this Soy-Free Sticky Date Pudding, a perfect combination of rich, moist cake and luscious homemade toffee sauce, all crafted without any soy-based ingredients. This recipe is a crowd-pleaser, featuring wholesome pitted dates softened in boiling water, combined with a buttery batter that’s adaptable for dairy-free or gluten-free diets. The delicate sweetness of brown sugar and vanilla extract infuses the pudding with a comforting, caramel-like flavor profile. Topped with a silky toffee sauce made with heavy cream or coconut cream for a dairy-free option, this treat is perfect for special occasions or a cozy night in. Ready in just an hour, serve this delectable dessert warm with a drizzle of sauce for an unforgettable finish.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 100 grams Unsalted butter (or dairy-free soy-free butter alternative)
- 100 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour (or gluten-free all-purpose flour, if required)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 ml Heavy cream (or coconut cream for a non-dairy, soy-free option)
- 50 grams Butter (for toffee sauce)
- 75 grams Brown sugar (for toffee sauce)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish or individual pudding molds.
Place the pitted dates in a bowl and pour the boiling water over them. Add the baking soda, stir, and let sit for 10 minutes to soften the dates.
Using a blender or immersion blender, blend the date mixture until smooth. Set aside.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
In another bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the date mixture. Mix until fully combined and smooth.
Pour the batter into the prepared baking dish or molds, filling them about 3/4 full.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding bakes, make the toffee sauce. In a small saucepan, combine the heavy cream, butter, and brown sugar over medium heat.
Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat.
Once the pudding is baked, remove it from the oven and let it cool for 5 minutes.
Serve warm, drizzled generously with the toffee sauce.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 462.4 g | 168% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 308.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
