Sticky Toffee Pudding - V
This is our vegan recipe for sticky toffee pudding.
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding.
Serves: 6
Dietary: Vegan
Ingredients for sponge
- 250ml soya milk
- 100ml water
- 200g dates
- 1 level teaspoon bicarbonate of soda
- 115g vegan margarine
- 115g soft brown sugar
- 200g white self raising flour
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Ingredients for toffee sauce
- 100g golden syrup
- 200g soft brown sugar
- 150g vegan margarine
- 100ml soya cream
- 1 teaspoon vanilla essence
Method
- Pre-heat the oven to 190C-Gas5.
- Line a 20cmx 20cm shallow cake tin with baking parchment.
- Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.
- Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
- Beat together the margarine & sugar until pale & creamy.
- Add the date mixture & stir in.
- Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.
- Spoon the sponge mixture into the prepared tin.
- Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.
- To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soya cream.
- Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya ice cream.
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