This eggless toffee pudding is bae. Let me just make it clear right in the beginning. I mean I could have used a different word but I think bae just encapsulates my feeling towards this dessert in all its entirety. It’s literally dump and go and yet when you serve it, it looks like you have spent hours getting it right. Which I really, really enjoy because truth is I am an exceptionally lazy woman. If this eggless toffee pudding didnt do its magic and was any proof of me as a baker (and a reflection of my efforts) what a massive disaster it would have been. I was doomed. I was so very doomed.
Thankfully, you cannot go wrong if you mix flour, sugar, eggs and vanilla in the right proportion and that dear friends, is the ultimate comfort of life. And the other ofcourse is our Wing-It-Your-Way bowls that lets you freeze to bake in one bowl without thinking much at all. Halleluiah!
Anyway, before my habitual digression and hop-skip conscious takes over this piece and turns it into a cheap immitation of a JD Salinger masterpiece, let’s give you the recipe of our ultimate eggless toffee pudding. It’s easy. I promise.
For the eggless toffee pudding
3/4th cup all purpose flour, 3/4th cup milk, ½ tsp baking powder, ½ cup brown (mineral or demerrera sugar), ½ tsp cinnamon, ½ teaspoon nutmeg, ½ cup dates (cut and soaked with a pinch of baking soda) & ½ a cup of melted butter.
For the Sauce
1/4th cup butter, ½ cup brown sugar and 1 cup of heavy cream
How to make eggless toffee pudding
Now this is basically a two bowl process. One is the mixing bowl and the other is our Wing-It-Your-Way bowl.
In the mixing bowl add all the ingredients and mix it well. Make sure you add the dates without the soaking liquid. I know its good to do dry ingredients first and then fold that in wet ingredients and I do that for a cake. But for the pudding, I think a dump and go is good because you necessarily do not need much fluffiness. A dense, fragrant, sticky pudding is the perfect pudding and the dump and go approach kinda gets me that.
Next, divide the mixture into 4 bowls: Our Wing-It-Your-Way bowls are 4″ high so we needed just about 3.
Preheat your oven to 220 degree and bake puddings in center rack at 180 for about 15 to 17 minutes.
In a sauce pan, add butter and let it brown a bit. Just a smidge of colour. Next, add sugar and let it caramelize. Once the sugar has melted completely, add cream and thicken.This should take about 4-5 minutes on medium heat.
Dip a spoon in the toffee mixture and run your finger at the back of the spoon. If the line is intact, your toffee is done.
Take the puddings out of the oven and poke holes with fork. Add hot toffee to the hot puddings and say out loud, “Is it me or is it really getting hot in here?”
Cool, and dig.
I told you. It’s simple. It’s eggless, it’s delicious, cozy, comforting and hyggelight all at the same time. No points to gryffindor for guessing it’s one of our favourites!