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Eggless Sticky Toffee Pudding Recipe

Eggless Sticky toffee pudding is a delicious gooey baked pudding which is usually served with butterscotch sauce.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American, British
Servings 8 servings


  • Dates - ½ cup chopped / 90 grams
  • Milk - ¾ cup / 180 ml
  • Baking Soda / Cooking Soda - ½ tsp
  • Brown Sugar - ½ cup / 100 grams
  • Cinnamon Powder - ½ tsp
  • All Purpose Flour / Maida - ¾ cup / 90 grams
  • Salt - ¼ tsp
  • Unsalted Butter - ½ cup / 110 grams
  • Butterscotch Sauce for serving

For Vegan Option:

  • Use Soy Milk or Almond Milk for Regular Milk
  • Use Margarine or Vegetable Oil for Butter


  • Preheat oven to 190 degree C.
  • First take an oven safe bowl or any cake pan and grease it well with butter and line a parchment over it and grease it with butter too. Set aside.
  • Take dates and milk in a sauce pan and cook it for 2 mins. Remove it from heat and sprinkle over baking soda, mix well and set aside.
  • Now take butter and brown sugar in a bowl and cream lightly.
  • Add in the dates mix and fold gently.
  • Add in flour, cinnamon and salt. Mix well.
  • Spoon this into the pan and bake it for 30 to 40 mins. Insert a toothpick to check whether the cake is done or not.
  • Remove it from oven and set aside cool for 10 mins.
  • Now invert it on a plate, peel off parchment paper.
  • Slice and serve with butterscotch sauce.


Due to the large amount of water in it, the cake mixture will appear
quite runny compared to a normal cake batter but it will result in a
lovely moist pud.
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