Sticky Toffee Pudding
Sweet, sticky, and deliciously dense and rich, few puddings are more delicious than a vegan sticky toffee pudding served with a scoop of vanilla ice cream.
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Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the sponge
- 33.333333333333 33.333333333333 ml soya milk
- 33.333333333333 33.333333333333 g pitted dates, chopped
- 0.16666666666667 0.16666666666667 Tbsp black treacle
- 0.16666666666667 0.16666666666667 tsp vanilla essence
- 16.666666666667 16.666666666667 g vegan margarine
- 13.333333333333 13.333333333333 g soft brown sugar
- 16.666666666667 16.666666666667 g walnuts, finely chopped
- 33.333333333333 33.333333333333 g self-raising flour
- 0.16666666666667 0.16666666666667 tsp baking powder
- For the toffee sauce
- 8.3333333333333 8.3333333333333 g soft brown sugar
- 16.666666666667 16.666666666667 g light brown sugar
- 8.3333333333333 8.3333333333333 ml soya milk
- 0.16666666666667 0.16666666666667 tsp vanilla essence
- Small pinch of salt
Method
- Preheat oven to180°C/360°F/gas mark 4.
- Place the soya milk, dates and treacle into a saucepan and gently heat. Simmer for a few minutes or until the dates start to break up. Mash the mixture or blend with an electric hand blender.
- Add the vanilla, margarine, sugar and nuts. Continue to gently heat until the margarine has melted. Remove from the heat.
- Sift the flour and baking powder and fold into the cake mixture. Don’t over mix because this will result in a heavy cake.
- Transfer the mixture to a greased round ovenproof dish, 5cm deep by 23cm across. Other shapes will work fine but the mixture should cover the base to a depth of approximately 4cm.
- Bake for 35 minutes. Test if the cake is cooked by gently inserting a skewer. If not cooked, return to the oven for another 5 minutes and retest.
- While the cake is cooking, make the sauce. Simply place all of the sauce ingredients into a pan and gently simmer for 10 minutes.
- When the cake is cooked, remove from the oven and gently make a series of holes in it with a skewer. The holes will allow the sauce to soak into the cake. Spoon half of the sauce over the top. Serve each portion with a small spoonful of additional toffee sauce.
Chef’s tip: For an extra treat, serve with vegan custard or ice-cream.
