I could not help thinking of my mom while making this Sticky Coffee Pudding – a delicious spin on the well known Sticky Toffee Pudding and with it being Mother’s Day this weekend, the timing is perfect to share the recipe.
This Sticky Coffee Pudding reminded me of the South Africa classic “Tipsy Tart” my mom used to make when we were growing up. Also known as Cape Brandy Pudding it is a baked dessert made with dates and covered in a sweet brandy syrup as it comes out of the oven. On quick glance it does seem the recipes for Tipsy Tart and Sticky Toffee Puddings are quite similar, except for the brandy sauce in the South African version getting replaced with a rich toffee sauce in the English Sticky Toffee version.
Replace the water for soaking the dates with a few espressos and a splash more coffee to the toffee sauce and you get this downright delicious Sticky Coffee Pudding that will be a fantastic dessert come Sunday to spoil moms, partners and friends alike. It’s such an easy recipe to make, and should there be any leftovers, you can get a second coffee hit the next day by blasting the left over pudding in the microwave for a few seconds to enjoy. Serve it with leftover coffee toffee sauce, a splash of cream or some ice cream.
I hope you enjoy this recipe for Sticky Coffee Pudding. Remember to share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 175 g pitted medjool dates roughly chopped
- 150 ml freshly brewed coffee
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 175 g salted butter softened
- 75 g dark brown sugar
- 2 eggs
- 100 ml milk
- 175 g self-raising flour sifted
- For the coffee toffee sauce
- 20 ml freshly brewed coffee
- 150 ml cream
- 75 g lightly salted butter
- 100 g dark brown sugar
- Pour the 150ml hot coffee over the dates
- Mix in the bicarbonate of soda and vanilla and soak for 10 mins
- Mash the mixture with a fork or blitz in food processor
- Preheat the oven 180 degrees C and grease a 20 x 30cm baking dish
- Beat the butter and sugar until fluffy
- Beat in the eggs one at a time, beating well after each addition
- Add the milk and dates and beat well. Don’t worry if the mixture splits.
- Fold in the flour until just combined
- Pour into the baking dish and smooth the top
- Bake for 35 - 45 mins until the pudding is cooked through (there should be no wobble when you gently shake the dish)
- 10 minutes before the pudding comes out of the oven, make the sauce by gently heating all the ingredients, stirring often until the sugar has melted and the sauce is glossy and smooth
- Prick the pudding with a fork and spoon half the sauce over as soon as it is removed from the oven, keeping the remaining sauce warm.
- Let the sponge sit for 10 mins and serve warm with the rest of the warm sauce, leftover cream or ice cream.