Print

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

For the pudding:

  • 1 cup medjool dates pitted and chopped
  • 3/4 cup packed dark brown sugar
  • 1 cup water
  • 1/2 cup coconut oil softened
  • 1 tsp vanilla extract
  • 1 tbsp espresso cooled
  • 3 large eggs
  • 1 ΒΌ cup plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt

For the toffee sauce:

  • 1 cup cashew milk
  • 1/2 cup dark brown sugar
  • 1/3 cup coconut oil
  • 1/4 teaspoon salt

Instructions

For the pudding:

  1. Preheat the oven to 375F. Grease a sponge cake mold with oil or lard and line with parchment paper. Grease the parchment paper as well, ensuring that all the sides are properly covered. Instead of a sponge cake mold, 8 x 175ml-200ml pudding basins can be used as well.

  2. Make espresso.
  3. Place the dates, sugar and water in a saucepan and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft. Let cool. Blend dates in a Magic Bullet or similar food processor until smooth.

  4. In a small bowl, sift together the flour, baking soda, baking powder and salt. 

  5. In a separate large bowl whisk together the dates, oil, vanilla and espresso. Add eggs and whisk again until well blended.

  6.  In two batches, fold into the dry mixture into the wet mixture with a spatula until just combined.

  7. Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes or until a toothpick emerges fairly clean when inserted in the thickest part.

For the toffee sauce:

  1. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the oil and sugar have dissolved and the sauce is smooth. Reduce sauce until thickened, about 10 minutes. Keep warm until ready to serve.

  2. When the pudding is cool enough to handle, but still warm, run a small knife along the sides, then invert onto a serving plate. Peel off the baking parchment. Pour a generous drizzle of warm toffee sauce over the puddings and serve immediately.