This Eggless Easy Sticky Toffee Pudding recipe is packed with rich, warm spices and the natural sweetness of dates, all drenched in a silky, buttery toffee sauce. It’s one of those desserts that feel fancy enough to impress but are actually super easy to make at home. Plus, it’s egg-free, which is a total win for anyone with an egg allergy or if you’ve run out of eggs. The ingredients are mostly simple and pantry-friendly. Whether you’re treating your family, wowing guests, or indulging in some “me-time” with a cozy dessert, this sticky toffee pudding is a guaranteed crowd-pleaser!
Oriana’s Thoughts On The Recipe
Sticky toffee pudding is one of those desserts that feels like a big, warm hug in food form. The combination of the dense, moist sponge and the rich, buttery toffee sauce is just magical. Whenever I make this, my family gathers around the table, spoons in hand, ready to dig in the moment it’s served. It’s truly a dessert that brings people together!
What I love most about this recipe is how easy it is to make. Even though it looks and tastes like something you’d order at a fancy restaurant, the ingredients are straightforward, and the steps are foolproof.
Also, this recipe is egg-free, which is a win for anyone who avoids eggs. Whether you have an allergy or just run out of eggs, you’ll still get a perfectly moist and indulgent pudding. It’s a dessert that doesn’t compromise on texture or flavor—just pure, sticky-sweet perfection.
What I Love About This Recipe
- Egg-Free Perfection: No eggs? No problem! This recipe proves you don’t need eggs to create a moist and delicious dessert.
- A Breeze to Make: Don’t let the fancy name fool you—this recipe is simple! The steps are straightforward, and the ingredients come together effortlessly.
- Made with Pantry Staples: These mini cakes are made with simple, everyday ingredients like flour, sugar, butter, and spices—many of which you probably already have on hand, aside from the dates.
- Gooey Goodness in Every Bite: There’s something irresistible about these sponge cakes drenched in warm toffee sauce. The sauce soaks into the cake, making every bite decadently gooey and satisfying.
- Moist, Rich, and Dense: The pudding has a dense yet soft texture, thanks to the magic of dates and molasses. It’s rich without being overwhelming, making it the perfect after-dinner treat.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Sponge:
- Dates: Provide natural sweetness and a moist texture. Note: Medjool dates work best, but any variety will do.
- Baking Soda: Softens the dates and helps the sponge rise slightly.
- Water: Used to soak the dates and blend them into a smooth paste.
- All-Purpose Flour: The base of the sponge, providing structure.
- Baking Powder: Adds a bit of lift to the dense pudding.
- Salt: Balances the sweetness.
- Spices (Ginger, Cinnamon, Nutmeg): Add warmth and depth to the flavor.
- Butter: Makes the sponge rich and tender.
- Brown Sugar: Adds sweetness and a caramel-like flavor.
- Evaporated Milk: Keeps the sponge moist and creamy.
- Molasses: Adds richness and enhances the toffee flavor.
- Vanilla Extract: Brings out the other flavors beautifully.
For the Toffee Sauce:
- Butter: The base for the rich, glossy sauce.
- Brown Sugar: Sweetens the sauce and gives it a deep caramel flavor.
- Heavy Cream: Makes the sauce silky and luscious.
- Salt: Enhances the sweetness.
- Molasses (Optional): For an extra layer of richness.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Heavy Cream: You can use a non-dairy cream, such as Silk or Califia Farms. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Dates Not Blending Well: Sometimes, dates can clump together when blending. Pro Tip: Soak the dates in hot water and baking soda for at least 10 – 15 minutes before blending to soften them up.
- Getting the Perfect Texture: The sponge can turn out dry if overbaked. Pro Tip: Keep an eye on the pudding and test for doneness with a toothpick. It should come out with a few moist crumbs, but it is not totally clean.
- Preventing Lumpy Toffee Sauce: If the sauce isn’t stirred properly, it can develop lumps. Pro Tip: Whisk the sauce continuously while it cooks to keep it smooth and glossy.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Date Puree
Place the dates, baking soda, and boiling water in a heat-proof bowl or measuring cup. Press the dates down with a spoon so they’re submerged. Let sit for 10 – 15 minutes. After 10 minutes, puree the dates using a food processor, blender, or immersion blender. Set aside.
Step 2 – Mix Dry Ingredients
Mix flour, baking powder, salt, and spices in a bowl. Set aside.
Step 3 – Beat Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and sugar on high speed until light and fluffy, about 2-3 minutes. Reduce speed to medium, add the evaporated milk, molasses, and vanilla, and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add the flour mixture; mix until just combined. Pour the date mixture directly into the bowl of the stand mixer and mix on low until well combined.
Step 4 – Bake
Divide the batter evenly between the prepared cavities and place in the oven.
Bake for 17 – 19 minutes until a toothpick inserted in the center comes out mostly clean. Don’t overbake, or the puddings will be dry. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
Step 5 – Make the Toffee Sauce
While the puddings are baking, make the Toffee Sauce: Combine all ingredients in a small saucepan. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar, and cook for 5 – 7 minutes until thickened. Remove from heat and allow to cool slightly before spooning over the puddings.
Serve puddings flat-side up, with warm toffee sauce on top.
Extra Recipe Tips For Success
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix the batter, or you will end up with dense puddings.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
- Preparation of Dates: Ensure the dates are pitted before soaking and blending them with baking soda and boiling water. This step softens them and forms a smooth puree for a luscious texture.
- Room-Temperature Ingredients: Allow the butter and evaporated milk to come to room temperature before using them, as this will ensure smoother blending and incorporation into the batter.
- Toffee Sauce Consistency: Simmer the toffee sauce until it reaches a smooth, pourable consistency, ensuring it’s not too thick or too runny.
- The recipe also easily doubles to make 12 puddings.
Make Ahead Instructions
The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.
Variations & Additions
- Nutty Addition: Add chopped pecans or walnuts for some crunch.
- Extra Spice: Sprinkle a touch of cardamom for a unique flavor twist.
- Fruits: Incorporate finely chopped dried fruits like apricots, figs, or raisins for a delightful fruity twist to the pudding.
- Liquor: Add 2 tablespoons of bourbon to the toffee sauce for an extra layer of flavor.
- Double the Recipe: The recipe also easily doubles to make 12 puddings or a 8×8-inch baking pan for 20-25 minutes.
Serving Suggestions
Serve this sticky toffee pudding warm, with an extra drizzle of toffee sauce and a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of warm pudding and cold cream is simply heavenly.
Storing and Freezing Instructions
Storage: Store leftover pudding in an airtight container in the refrigerator for up to 4-5 days, ensuring it’s properly covered to retain its moisture and flavors.
Freezing: The pudding can be frozen in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes! Make the sponge and sauce separately, then reheat and assemble just before serving.
I highly recommend using it since it adds a lovely depth to the flavor. If you prefer, you can substitute dark corn syrup.
Nope, the dates are essential for the texture and sweetness of this pudding.
Yes, you can definitely double a Sticky Toffee Pudding recipe! The recipe easily doubles to make 12 individual puddings or an 8×8-inch baking pan for 20-25 minutes.
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Recipe Card
Eggless Easy Sticky Toffee Pudding
Equipment
Ingredients
Pudding:
- 3.5 oz (100 g) dates pits removed, roughly chopped
- 1/2 teaspoon (3 g) baking soda
- 3/4 cup + 1 tablespoon (200 g) boiling water
- 1/2 cup + 2 tablespoons (85 g) all purpose flour
- 3/4 teaspoon (3 g) baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup (58 g) unsalted butter softened
- 1/4 cup + 2 tablespoons (75 g) brown sugar
- 3 tablespoons + 1 teaspoon (50 g) evaporated milk
- 1 tablespoon (25 g) molasses
- 1/2 teaspoon pure vanilla extract
Toffee Sauce:
- 1/2 cup (115 g) unsalted butter
- 1/2 cup + 2 tablespoons (120 g) brown sugar
- 1/2 cup+ 2 tablespoons (150 g) heavy cream
- 1/4 teaspoon salt
- 1 tablespoon (25 g) molasses (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350˚F (180˚C). Spray with no-stick baking spray 6-cup muffin tin. Note: A standard 12-cup muffintin can of course be used, simply grease only 6 of the cavities.
Make the Pudding:
- Place the dates, baking soda, and boiling water in a heat-proof bowl or measuring cup. Press the dates down with a spoon so they’re submerged. Let sit for 10 – 15 minutes. After 10 minutes, puree the dates using a food processor, blender, or immersion blender. Set aside.
- Mix flour, baking powder, salt, and spices in a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and sugar on high speed until light and fluffy, about 2-3 minutes. Reduce speed to medium, add the evaporated milk, molasses, and vanilla, and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add the flour mixture; mix until just combined. Pour the date mixture directly into the bowl of the stand mixer and mix on low until well combined.
- Divide the batter evenly between the prepared cavities and place in the oven.
- Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Don’t overbake or puddings will be dry. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
- Serve puddings flat-side up, with warm toffee sauce on top.
Make the Toffee Sauce:
- While the puddings are baking, make the Toffee Sauce: Combine all ingredients in a small saucepan. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar, cook for 5 – 7 minutes until thickened. Remove from heat and allow to cool slightly before spooning over the puddings.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Heavy Cream: You can use a non-dairy cream, such as Silk or Califia Farms. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dates Not Blending Well: Sometimes, dates can clump together when blending. Pro Tip: Soak the dates in hot water and baking soda for at least 10 – 15 minutes before blending to soften them up.
- Getting the Perfect Texture: The sponge can turn out dry if overbaked. Pro Tip: Keep an eye on the pudding and test for doneness with a toothpick. It should come out with a few moist crumbs, but it is not totally clean.
- Preventing Lumpy Toffee Sauce: If the sauce isn’t stirred properly, it can develop lumps. Pro Tip: Whisk the sauce continuously while it cooks to keep it smooth and glossy.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix the batter, or you will end up with dense puddings.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
- Preparation of Dates: Ensure the dates are pitted before soaking and blending them with baking soda and boiling water. This step softens them and forms a smooth puree for a luscious texture.
- Room-Temperature Ingredients: Allow the butter and evaporated milk to come to room temperature before using them, as this will ensure smoother blending and incorporation into the batter.
- Toffee Sauce Consistency: Simmer the toffee sauce until it reaches a smooth, pourable consistency, ensuring it’s not too thick or too runny.
- The recipe also easily doubles to make 12 puddings.
- Nutty Addition: Add chopped pecans or walnuts for some crunch.
- Extra Spice: Sprinkle a touch of cardamom for a unique flavor twist.
- Fruits: Incorporate finely chopped dried fruits like apricots, figs, or raisins for a delightful fruity twist to the pudding.
- Liquor: Add 2 tablespoons of bourbon to the toffee sauce for an extra layer of flavor.
- Double the Recipe: The recipe also easily doubles to make 12 puddings or a 8×8-inch baking pan for 20-25 minutes.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
