Sticky Toffee Nut Latte Pudding
Toffee Nut Latte meets Sticky Toffee Pudding.
Moist date sponge studded and topped with mixed nuts. Covered in a sticky coffee toffee sauce the nuts caramelise creating a buttery nutty flavour and gooey, yet crunchy texture.
Gooey, indulgent, nutty… this Sticky Toffee Nut Latte Pudding is the perfect dessert for the season.
Sticky Toffee Nut Latte Pudding
Here’s Why You’ll Love This Sticky Toffee Nut Latte Pudding:
This pudding is the perfect marriage of toffee nut latte 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.
Nuts: a combination of nuts such as cashews, pecans, almonds and peanuts are baked inside and on top of the pudding. The coffee toffee sauce covers the nuts creating perfect buttery crunchy nutty flavour and 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