When the folks at California Raisins reached out for a collaboration, I knew it was the perfect opportunity to bring my favorite dessert to the blog: Sticky Toffee Pudding. Traditionally this dessert is made with dates but I wanted to swap them out for the delicious sun-dried California Raisins, and let me tell you, the result was beyond my expectations! I played with this recipe for a few weeks before it felt ready to share with you all and I really couldn’t be more happy. The stickiness, the moisture and consistency (even while being gluten-free), and the irresistible raisin caramel sauce really just have my mouth watering all over again.
This recipe is a celebration of simple yet rich flavours from a classic recipe that’s been around since the dawn of time. The process begins by soaking the California raisins, which plumps them up beautifully, ready to be pureed and mixed into the batter. The blend of gluten-free flour and almond flour creates a light yet satisfying texture, while the coconut sugar and molasses offer the perfect balance of sweetness. Baked in a mini bundt pan or a classic 8×8 dish, this pudding is not just a treat for the palate but also for the eyes. Really, do you see how beautiful these are?!
It’s the perfect dessert for the holidays, offering warmth, richness, and the natural goodness of California Raisins. So, preheat your ovens and let’s bake a dessert that’s sure to become a new holiday tradition in your home!
subscribe to my mailing list to get the latest recipes, promo codes to my favourite brands and more!
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
4 Responses
Six servings means four servings for me and only two for my wife! So delicious.
ahahaha very good! As long as she gets some; these delicious sticky toffee puddings move fast!
does this recipe have a flavor of raisins, or does it taste similar to one made with dates? I don’t like raisins and am wondering. Would like to give this recipe a try. I’m thinking that because the raisins are blended with the other ingredients, they would not be a dominant flavor?
Hey Heide, the raisins are blended after being soaked for a long time. I can tell you with confidence it doesn’t take like raisins, but instead, a delicious cake. If you want to omit the raisins in the sauce, just don’t add them. The sauce will still be amazing!! Happy Baking 🙂