Eggless Sticky Toffee Coffee Pudding
Sticky Toffee Coffee Pudding... Best eggless NYE dessert?
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!
It's 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.
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
- ½ 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.