Sticky Toffee Date Vegan Pudding
This recipe if so sticky and gooey sticky toffee date vegan pudding.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Ingredients
Sponge
- 200 Grams Dates
- 350 ml Plantbased Milk, Oatly, Soya Milk (100g water 250g oat)
- 1 teaspoon Bicarbonate of soda
- 115 Grams Vegan Margarine
- 50 Grams Brown Sugar
- 200 Grams Wholemeal Rye Flour or gluten free
- Half Teaspoon Ginger
- Half Teaspoon Cinnamon
- Half teaspoon nutmeg (optional)
Toffee Sauce
- 100 Grams Maple Syrup
- 50 Grams Brown Sugar
- 80 Grams Vegan Margarine
- 150 Grams Plantbased Cream, Soya
- 1 Teaspoon Vanilla Essence, Optional
Method
Cooking
1
Pre-Heat Oven 190c – 30 minutes or until cooked
2
Place chopped dates and soya/ oat milk or water in a saucepan. Simmer until the dates are soft.
3
Remove from heat and stir in the bicarbonate of soda. Let cool.
4
Pop all the dry ingredients into food processor and mix. Then add the Date mixture.
5
Cook for 30 minutes or until cooked.
If in ramekins only 20 minutes
Making Sauce
6
Place syrup, margarine, sugar and vanilla in saucepan 5 minutes without stirring.
7
Cool then add soya cream.
8
Prick the pudding and cover in toffee sauce.
This is delicious server with nice cream or vegan custard.
