Vegan Sticky Toffee Pudding
Puddings don't get much better than this soft, gooey, saucy, impossible-to-put-down vegan sticky toffee pudding. This easy quick recipe makes eight individual puddings (but can easily be baked in one large tin for minimal work) and is served with a sticky toffee sauce, but you're welcome (and encouraged) to double top with your favourite ice cream, custard or cream - go wild.
215g dates, pitted and chopped
200g plant based milk or water
115g plant based butter, at room temp
120g light or dark brown sugar
200g plain flour
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
80g pecans or walnuts, chopped
75ml plant based cream
230g light or dark brown sugar
115g plant based butter
¼ tsp salt
Preheat the oven to 180˚C. Depending on whether you’re making individual puddings or one large one, lightly grease small pudding tins (or a muffin tin) or one large square baking tin with butter.
Into a small saucepan add dates and milk, and heat over medium low heat for 2-3 minutes. When the dates start to soften, mash them with a fork, until they’re broken down. Whisk the mixture together and set aside to cool slightly for 5 minutes.
Add butter and sugar to a large bowl, and mix them together using an electric mixer or a spoon for 1-2 minutes, until creamed and fluffy. Fold the cooled date mixture into the butter mixture.
Add the flour, baking powder, baking soda and salt to the batter until just combined. Fold in the nuts.
Divide the batter amongst the individual tins until they’re ¾ full, or pour the batter into the prepared square baking tin.
Bake the puddings for 25-30 minutes until a toothpick inserted into the centre of one of the puddings comes out clean (or for 35-40 minutes, if using one large tin).
While the puddings bake, make the toffee sauce. In a small saucepan combine the cream, sugar, butter and salt and bring to a simmer. Lower the heat and gently simmer for 4-5 minutes, stirring occasionally.
Remove the puddings from the oven, and poke them a few times with a toothpick or skewer. Pour a tbsp of toffee sauce over each pudding, and let cool for 15-20 minutes.
Use a knife to loosen the puddings from the tins. Flip each pudding onto a plate, and serve topped with extra toffee sauce.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.