This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so that we can try one for ourselves!
This ultimate sticky toffee pudding is rich, gooey, moist and unstoppably moreish.
Serves 6-8.
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6-8 people
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Ingredients
- 225 g pitted dates
- 150 ml hot water
- 100 g dark muscovado sugar
- 50 g vegan margarine
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 tbsp apple cider vinegar
- 175 g self raising flour
- 100 ml soya milk
For the toffee sauce:
- 75 g dark muscovado sugar
- 75 g vegan margarine
- 140 ml soya cream
Ingredients
For the toffee sauce:
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Instructions
- Preheat oven to 180°C.
- Lightly grease (with coconut oil) and dust (with flour) a 7” baking tin.
- Pour the hot water over the dates and leave to to soak for 10 minutes while you make the pudding mixture.
- In a mixing bowl, cream the butter, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar. Next, fold in the flour and milk a little bit at a time.
- Blend the dates with the water until fully combined to form a thick puree, and mix into the pudding mixture.
- Transfer cake mixture to a baking tin and bake for 30 - 35 minutes.
- Meanwhile, make the sauce by heating all ingredients in a small pan until boiling, then turn the heat down and simmer for 3-5 minutes until the sauce has slightly thickened.
- Serve a big slice of pudding with a generous drizzling of toffee sauce!
Recipe Notes
You will also need coconut oil for greasing and extra flour for dusting.
#So Vegan
Equipment
– 7” Square Baking Tin (buy here)
– 900W Nutribullet (buy here)
June 6, 2017 at 7:51 pm
[…] This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so […]