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Primal Sticky Toffee Pudding


  • Author: Laura
  • Total Time: 1 hour
  • Yield: 9 servings 1x

Ingredients

Scale

Cake

2 cinnamon sticks

18 large medjool dates, pitted

½ cup very hot water

¼ cup very hot coffee

1 teaspoon baking soda

5 tablespoons organic pure vegetable shortening

2 tablespoons pure maple syrup

¼ cup maple sugar

2 large eggs

1 cup plus 2 tablespoons paleo flour blend

2 teaspoons baking powder

1 teaspoon pure vanilla extract

Sauce

2 teaspoons espresso powder

¼ cup organic pure vegetable shortening

¼ cup coconut oil

¾ cup maple sugar

1 tablespoon pure maple syrup

¾ cup organic heavy cream

1 teaspoon pure vanilla extract

½ teaspoon flaky sea salt


Instructions

Make the cake.  Preheat oven to 350 degrees F.  Oil an 8 or 9 inch square pan.  Place the dates and cinnamon sticks in a heatproof bowl.  Top with hot water and coffee.  Sprinkle with baking soda and allow to soak for 10 minutes.

 

In a large bowl, cream shortening, maple syrup, and sugar until well combined.  Beat in the eggs one at a time, followed by the flour and baking powder.  Squish the dates with your hands as you place them into the batter, a few larger pieces are okay.  Discard the cinnamon sticks.  Once all the dates have been added, stir them in along with the rest of the soaking liquid and the vanilla.

 

Spread into the prepared pan and bake about 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

 

While the cake bakes, make the sauce.  In a medium saucepan stir together the espresso powder, shortening, oil, sugar, and syrup over medium low heat.  Once everything is melted, the mixture may seem quite separated.  Slowly stir in the cream while keeping the pan over the heat, and it should come together.  Allow the mixture to come to a boil and bubble away for 5 minutes.  Remove from the heat and stir in the vanilla and salt.

 

When the cake comes out of the oven, poke it all over with a toothpick and top with about half the sauce, making sure it covers every millimeter of the cake.  Allow the cake to soak up the syrup for at least 30 minutes.  Serve with additional sauce.  Cake may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.  Store leftover sauce in an airtight container in the refrigerator for up to 1 week.  Reheat in the microwave, keeping a watchful eye so it doesn’t bubble over.

 

Notes

Recipe adapted from Nigella Lawson

  • Prep Time: 20
  • Cook Time: 40