Vegan Sticky Toffee Pudding
This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream.
Note: Pudding will keep for 2-3 days in an air tight container if you want to make ahead.
Ingredients
Ingredients
- 200 gdates (pitted)
- 100 mlboiling water
- 100 gdemerara sugar
- 115 gvegan butter
- 100 mlunsweetened almond milk
- 100 mlcanola oil
- 1 tspbaking soda
- 0.5 tspground nutmeg
- 1 tspground cinnamon
- 175 gself raising flour
Toffee Sauce
- 150 gcoconut cream
- 50 glight brown sugar
- 4 scoopsvegan vanilla ice cream
Steps
STEP 1
Preheat to 180°C. Lightly grease and line four holes (200ml) of a muffin tray.
STEP 2
In a bowl, place the dates and boiling water and set aside.
STEP 3
In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds.
STEP 4
Pour in the almond milk and canola oil and stir.
STEP 5
The dates should have softened. Use a hand blender to turn into a thick paste. You may want to do this in the sink in case it splashes up.
STEP 6
Add the date mixture to the batter and stir. Then add the spices, baking soda and sifted flour.
STEP 7
Fold together with a large spoon. Divide between the 4 muffin holes.
STEP 8
Place in the oven and set the timer for 25 minutes. Check if they are done by inserting a skewer; it should come out clean.
STEP 9
In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes.
STEP 10
Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream.
Enjoy
Tamsin Musgrave
Tamsin (Cupful of Kale) is a vegan food blogger, recipe developer, and photographer with a passion for cooking wholesome and tasty vegan meals.
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