Vegan Sticky Toffee Pudding Recipe

VEGAN STICKY TOFFEE PUDDING

Whilst experimenting in the kitchen with potential Christmas dinner desserts, I somehow managed to create the best dessert I’ve ever made: a vegan sticky toffee pudding. All I can say is that I will definitely be making it again for Christmas day alongside some ofย this ice cream.

FYI my family loved this too so it’s not one of those things that are just “good for being vegan”- it is actually good.

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I found a traditional sticky toffee pudding recipe on Pinterest and changed the ingredients to make it a vegan sticky toffee pudding. In my past attempts, I have failed miserably at “veganising” recipes but this was nothing short of a Christmas miracle. You honestly can’t tell the difference- it tastes just like the real thing. Here’s how I did it…

Ingredients:

  • 180g dates
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • A teabag
  • 75g dairy free butter (solid coconut oil would probably work too)
  • 100g brown sugar
  • 100ml plant-based milk
  • 2 tablespoons ground flaxseed
  • 175g self-raising flour

For the toffee sauce:

  • 1 can coconut milk (refrigerated for a few hours or overnight)
  • 100g brown sugar
  • 60g dairy free butter

Method:

  1. Preheat your oven to 180ยฐC (350ยฐF/Gas mark 4) then line a 8×12″ pan with baking paper
  2. Chop up your dates into small pieces then place in a bowl with the bicarbonate of soda, tea bag and 150ml of boiling water. Set aside for 5-10 minutes.
  3. Dispose of the teabag, add the vanilla and mash up the dates with a fork.
  4. Mix the ground flaxseed with 6 tablespoons of cold water and set aside for 5 minutes. (this will be your egg replacer)
  5. Cream the sugar and butter together until soft. Stir in the date mix, the flaxseed mix and the milk.
  6. Sieve in the flour and fold in with a metal spoon
  7. Pour into pan and bake for 35 minutes or until golden.

To make the sauce:

  1. Remove the “cream” from the top of the can of coconut milk and place into a pan. (it is essential that you refrigerate your coconut milk beforehand otherwise it won’t separate)
  2. Add the sugar and butter to the pan and heat gently until the mixture is combined.
  3. Turn the heat up high and stir continuously for around 5 minutes until the mixture thickens.
  4. Pour onto the pudding as soon as it comes out of the oven.

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