Ever wondered how to make a moist, sweet and extremely luxurious sticky toffee pudding...well now you can! The light and chewy sponge cake, topped off with a toffee glaze and drizzle....just divine!! Serve with vegan ice cream for a perfect treat.

Sticky Toffee Pudding [Vegan]

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Serves

12

Cooking Time

30

Ingredients

For the sponge:

  • 2 cups of almond milk (I use unsweetened)
  • 2 teaspoons of apple cider vinegar
  • 3 1/2 cups of self-raising flour
  • 2 cups of golden caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground ginger
  • 2/3 cup of pitted dates (soaked and drained)
  • 2 tablespoons of black treacle
  • 1/2 cup of coconut oil (melted)

For the toffee sauce:

  • 3/4 cup of golden caster sugar
  • 1/4 cup of canned coconut milk (cream only)
  • 1/4 cup of dairy-free milk (this recipe used almond milk)
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Preparation

  1. For the sponge: Preheat your oven to 350°F and line a 9x9-inch square tin with grease-proof paper.
  2. De-stone the dates and place them in a bowl of hot water and allow to soak for 20 minutes. Once soaked, drain them, then pop them into a food processor/blender and whizz up until mushy/soft.
  3. In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
  4. In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon and ground ginger. Mix well to combine.
  5. Add the melted coconut oil into the 'buttermilk' and whisk to combine. Add the wet ingredients and black treacle into the dry ingredients and mix. Fold in the dates.
  6. Pour the batter into the lined tin. Make sure to tap the tins on the worktop to remove any air bubbles.
  7. Pop the sponge into the centre of the preheated oven and bake for around 28-30 minutes. You will know it's done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
  8. Place the sponge on a cooling rack and allow to cool fully. Once cool, pop it into a sealed container to keep it fresh before serving.
  9. For the toffee sauce: Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve, then turn off the heat. This will take around 10-15 minutes.
  10. When it's golden and liquid, add in the coconut cream and stir vigorously. It will steam and bubble but keep stirring.
  11. Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved. Place the pan back onto a low/medium heat bring it back to the boil. It will begin to bubble, just keep stirring. Stir for around 1-2 minutes.
  12. Turn the heat off and pour into a heatproof bowl. Then, when cool pop into the fridge. It's recommended to allow the toffee to set overnight. It turns into a thick and glossy sweet toffee sauce. Drizzle over the sponge and enjoy.
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Notes

You can store the toffee sauce in a jar in the fridge. It will last up to a week. Store the sponge in a sealed container in the fridge and enjoy within a few days. 



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