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