Self Saucing Molten Sticky Toffee Pudding
- Rosie
- Oct 7
- 2 min read
When I think of my perfect dessert, it would probably be these. These are my self saucing sticky toffee puddings and they are everything a cosy comfort dessert should be.
Soft, squidgey sponge with a deep caramel flavour from a combination of sugars and medjool dates. Filled with a sticky toasty toffee that melts whilst baking for that oozing gooey centre, they are perfectly portioned for the perfect fall dessert.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Self Saucing Molten Sticky Toffee Pudding
Here’s Why You’ll Love These Self Saucing Molten Sticky Toffee Pudding:
Soft and squidgey with a gooey toffee filling
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Perfectly portioned for smaller serving size
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Medjool Dates: The most essential ingredients for a squidgey texture with extra caramel flavour
Brown Sugar:Â Light brown sugar for flavour and texture
Butter: You’ll need it for toffee sauce
Yoghurt: I recommend using yoghurt with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - soya is my favourite!
Self raising flour: for a well risen pudding
The first step is to make the toffee sauce. You will only need three ingredients - dark brown sugar, dairy free double cream and butter. Popped into the freezer to set whilst we make the sponge it will be used as the filling for our pudding.
Next we are going to make our sponge. We're started with our medjool dates which are gently cooked in milk until soft before being blended into a paste.
The remaining ingredients are mixed in before being scooped into two ramekin dishes. A tbsp of set toffee is placed in the centre of each before being baked until golden.
Recipe
