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Vegan Sticky Toffee Pudding is the ultimate crowd-pleasing dessert! Gently spiced sticky date pudding recipe with compulsory, rich toffee sauce! Proper comfort food, stick to your ribs British pud!
Ingredients
Pudding
200 g dried dates, stones removed & roughly chopped see notes
1 tsp bicarbonate soda (baking soda) gluten free if necessary
200 ml boiling water
100 ml soya milk see notes
80 ml sunflower or rapeseed oil see notes
150 g brown sugar either light or dark is fine
1 teaspoon vanilla extract
200 g self-raising flour, gluten-free if necessary see notes
1 teaspoon mixed spice see notes
75 g pecans optional
Toffee Sauce
100 g unsalted vegan butter I use Flora Plants or Naturli
150 g brown sugar (light or dark)
150 ml single soya cream
1 tablespoon treacle (molasses) optional
Instructions
Sticky Toffee Pudding
Preheat the oven to 180C/350G/Gas Mark 4 and prepare your baking tin/dish by lightly greasing it and lining with baking paper. I use rectangular cake tin 28x18cm/11x8inch.
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