Eggless Sticky Toffee Coffee Pudding. This is a really delicious, spiced up eggless version of this classic dessert that is perfect for New Years. Dates, spices, coffee, toffee, walnuts, orange and vanilla pack the flavours in. You must make this!
I love playing with ingredients while baking, and spices is one of my favourite things to use. You’ll find them used often across the blog from garam masala in cakes, puddings and truffles, to cinnamon in cookies. I also love adding coffee to my desserts as it really steps up the flavours.
The Eggless Sticky Toffee Pudding is the most satisfying dessert ever. Comforting, indulgent and ever so easy to make, you can even make the pudding and sauce ahead of time and reheat both before serving.
Sticky toffee pudding, also known as STP or as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffeesauce and often served with a vanilla custard or vanilla ice-cream. It is considered a British classic by various culinary experts, alongside bread and butter pudding, jam roly-poly and spotted dick puddings
The good thing about desserts like these is that you can plan ahead. I’ve made them several different ways. I made the coffee date blend ahead of time, then whisked everything before I wanted to serve these the first time.
The next time I got the batter together, spooned these Eggless Sticky Toffee Puddings into the mini bundts and then baked them just before I wanted to shoot them! That’s only because I wanted to capture the steam which makes this dessert seem so real! Take a look at the video. I love the way the steam escapes the minute you unmold them!
The third time around {yes, I’ve made them so many times}, I baked these ahead of time, and got the sauce ready too. It was just as simple as reheat both and serve! Just so brilliant and cuts the work out.
If you don’t have chia seeds, I think a flax seed egg will work just as well. And if you don’t mind adding an egg, then feel free to skip the chia seed mix and use one egg instead! If dates isn’t your thing, then figs should work equally well, though I think dates are really nice here! Also, the coffee just enhances all the flavours, adds depth. There’s no coffee taste whatsoever.
More options! If the toffee sauce is setting you in a calorie overdrive this holiday season, then just a drizzle of unsweetened single cream over the Eggless Sticky Toffee Pudding works brilliantly, else a scoop of your favourite vanilla ice cream!
See – so many options, so I can’t see why you aren’t going to make these babies!
Eggless Sticky Toffee Coffee Pudding
Ingredients
Date & coffee mix
- 125 g dates
- 120 ml hot brewed coffee
- 1 stick cinnamon
- 3 star anise
Dry mix
- 65 g all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 25 g walnuts chopped
Wet mix
- 50 g clarified butter {ghee} melted, warm
- 75 g jaggery
- 1 tbsp chia seed egg {1chia seeds + 3water}
- Zest of 1 orange
Vanilla Toffee Sauce
- 50 g butter
- 100 g brown sugar
- 100 g cream
- 1 tsp vanilla
Instructions
Sticky Toffee Coffee Pudding
- Preheat oven to 160 degrees.
- Grease 3 mini bundt tins {1 cup capacity each} with ghee, then dust with flour.
- In a small bowl, place the chopped dates and hot coffee, with the cinnamon and star anise. Leave to stand for 15 minutes.
- In another small bowl, whisk together the jaggery, chia seeds, and ghee with the orange zest.
- Discard the cinnamon and star anise, then place both wet mixes in the in the hand blender and process to a paste.
- In a large bowl, stir together the flour, baking powder, baking soda, walnuts and salt. Stir in the wt mix.
- Fill the mini bundt tins 3/4 full with the pudding mixture. Bake at 160C for 25-30 minutes, until a toothpick comes out clean.
Toffee Sauce
- While the pudding is baking, make the toffee sauce.
- Place all the ingredients in a sauce pan and simmer for 5-7 minutes until the sauce thickens a little.
To serve
- Poke holes into each pudding once baked and pour a few tablespoons of sauce over each. Allow them to sit for 5-7 minutes, then demold and serve warm with more sauce, and vanilla ice cream if desired.
