Coffee and Walnut Sticky Toffee Pudding
Coffee and Walnut Cake meets Sticky Toffee Pudding.
A sweet moist date sponge studded with earthy walnuts covered in an indulgent sticky coffee sauce. Its the perfect marriage of two British classics, served warm, its gooey and comforting with rich nutty flavour and coffee notes in every single bite.
Coffee and Walnut Sticky Toffee Pudding
Here’s Why You’ll Love This Sticky Toffee Nut Latte Pudding:
This pudding is the perfect marriage of coffee and walnut cake and sticky toffee pudding
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Sponge Key Ingredients
Flour: The trick to a soft, well risen puddings is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your pudding.
Dates: for that honeyed sweetness, stickiness and a chewy bite to the sponge.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Sauce Key Ingredients
Butter: My favourite plant based butter is Flora. I would always recommend using a block style butter to ensure it doesn't split.
Light and Dark Brown Sugar: The same as the sponge, I use a combination however you can use just light brown sugar or dark brown sugar.
Cream: My favourite cream to use is dairy free double cream - the Elmlea brand works perfectly! However you could also use heavy cream.
Coffee: Adding instant coffee powder to the sauce adds that latte flavour
Recipe