Vegan Sticky Toffee Pudding

Vegan Sticky Toffee Pudding

A all time favourite made vegan! Incredible indulgent and perfect for Christmas day!
Servings: 6 Puddings

Equipment

  • Measuring spoons
  • weighing scale
  • 6 mini pudding moulds

Ingredients

Toffee Sauce

  • 240 g double cream
  • 120 g dark sugar
  • 65 g vegan butter

Pudding

  • 140 g pitted and chopped mejool dates
  • 80 g vegetable oil
  • 1 tsp coffee granules
  • 230 g unsweetened vegan milk
  • 2 tsp molases
  • 2 tsp apple cider vinegar
  • 0.5 tsp bicarbonate soda
  • 250 g sifted self raising flour
  • 180 g light brown sugar

Instructions

Making the puddings

  • Heat the oven to 180c
  • Heat the milk until piping hot. Now soak the dates in the milk for 10 minutes.
  • Mix in the coffee granules and the molases
  • Add this mixture to a blender and blend into a smooth paste
  • In a bowl combine the dates mixture with the oil, sugar and apple cider vinegar. Mix until smooth
  • Now add flour and bicarbonate soda. Mix until smooth
  • Split the mixture equally into buttered pudding moulds
  • Bake in the oven for 20 to 30 minutes. After 20 minutes check if cakes are cooked with a skewer - it should come out clean
  • Allow to cool slightly before pulling out of moulds
  • Serve with the toffee sauce - best served when both are hot

Toffee Sauce

  • In a pan melt together the sugar and butter, until completely dissolved
  • Turn to a low heat and add the cream. Be careful it will spit. Keep mixing.
  • If you find it is too thick for your preference it can be made thinner by adding milk

Monika Solanki

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