Try this vegan version of the classic sticky toffee pudding. It's light and fluffy and served with an indulgent toffee sauce. You do not want to miss out on this dessert. Serve with some coconut whipped cream for extra scrumptiousness.
Ingredients
For the sticky toffee puddings
- 190 ml dairy free milk alternative rice, coconut, almond, etc.
- 75 ml water
- 150 grams chopped dates
- ¾ tsp bicarbonate of soda
- 120 grams light muscovado sugar
- 120 grams vegan butter
- ⅔ tsp cider vinegar
- ⅔ tsp bicarb soda
- 45 grams flaxseed mix
- ⅔ tsp cinnamon
- ¾ tsp ginger
- ¼ tsp nutmeg
- 45 ml water
- 30 grams rapeseed oil
- 150 grams self-raising flour
- Vegan spread for greasing
For the toffee sauce
- 75 grams golden unrefined caster sugar
- 25 grams vegan butter
- 80 grams plant-based cream
Instructions
For the sticky toffee pudding
- the day before, simmer the dates gently with water and milk. When reaching boiling point, remove the pan from the heat, add the bicarbonate soda, give it a stir and let it cool down in the fridge.
- Prepare the flaxseed mix next. Mix 10g of flaxseeds with 30ml of cold water and let it set in the fridge.
- The next day, preheat the oven 175°C/Gas mark 4.
- In a mixing bowl, beat together the sugar and vegan spread until smooth. Add the chopped dates, the soda and cider vinegar, the flaxseeds mix and the spices. Finally, incorporate the water and rapeseed oil.
- On a low speed, stir in the self-raising flour and beat well to blend.
- Using a pastry brush, grease the inside of the basin molds with hard vegan spread. Pour the mixture into the prepared pudding basins, filling them two-thirds full.
- Bake for 45-50 min. Unmold while hot.
For the toffee sauce
- In a heavy bottom saucepan, melt the sugar on medium heat. Gently warm up the cream in a second pan or the microwave. Avoid stirring, the sugar might crystallize.
- As soon as the caramel color is reached, take the saucepan off the heat and add the spread, stirring continuously. Incorporate the cream, bring it back to a medium heat and stir until smooth and homogeneous.
To serve
- To serve, turn the pudding out onto a plate, spoon the sauce over the top and around and finish with a few dots of coconut whipped cream.