Recipe: Delicious Vegan sticky toffee pudding

Vegan sticky toffee pudding. Chop the dates as finely as possible and add to a saucepan along with the 'milk' and vanilla essence. This rich and treacly vegan sticky toffee pudding is an easy, crowd-pleasing dessert, best served with a scoop of vegan ice cream. Hands up if you don't like sticky toffee pudding?

The sponge is rich, moist and chewy, with the toffee sauce drizzle which soaks into the sponge creating a super sticky, gooey, irresistible and comforting treat. I am over the moon to show you my brand new and extremely beautiful oven. VEGAN TOFFEE SAUCE Put the non dairy spread and sugar in a saucepan and cook over medium heat, stirring, until sugar dissolves and it comes to a simmer. You can cook Vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan sticky toffee pudding

1. You need of dates (dried or fresh).
2. It's of plant-based milk (oat).
3. You need of vanilla extract.
4. It's of bicarbonate soda.
5. It's of dairy free butter (flora) (115g + 100g).
6. You need of dark brown sugar (100g + 100g).
7. Prepare of self raising flour.
8. It's of ground nutmeg.
9. You need of ground ginger.
10. Prepare of ground cinnamon.
11. Prepare of salt.
12. Prepare of golden syrup.
13. You need of coconut cream.

Add the rum (if using) and stir well. Then line the bottoms with a little circle or. Best Ever Sticky Toffee Pudding (Vegan, Gluten Free) This sticky toffee pudding is truly the BEST ever recipe- Secretly vegan and gluten free! A dairy free and vegan friendly spin on an English classic dessert called Sticky Toffee Pudding.

Vegan sticky toffee pudding step by step

1. Finely chop the dates and remove stones if needed. Put them in a saucepan with the milk and vanilla extract, and cook on low heat for 10mins until the dates are soft..
2. Take the pan off the heat and stir in the bicarbonate of soda. Preheat the oven to 160°C (140°C fan) whilst the date mixture cools a little.
3. Stir 115g of cubed butter and 100g of dark brown sugar into the mixture. Then add the self raising flour, nutmeg, ginger, cinnamon and salt. Stir it through a few times but be careful not to over mix.
4. Grease an 8×8in (or larger) baking tin with the butter, then pour in the mixture and bake for 35-40mins. Test with a cake tester and check that the sponge has started to pull away from the edge of the tin before removing from the oven..
5. Heat the golden syrup, remaining 100g brown sugar, and remaining 100g butter in a saucepan on low-medium heat for 5 mins, stirring every now and then. Remove from the heat and pour into a jug. Once cooled, spoon in the coconut cream.
6. Remove the sponge from the tin and cut into 6-9 slices. Pour the sticky toffee sauce over a sponge slice when you're ready to eat. Any leftovers can be reheated in the microwave..

A super moist eggless soft sponge that is drizzled with alcohol free toffee rum sauce. Perfect for the family, hosting a dinner or even to impress a dinner date. Holy molly I've done it again!! Probably the best vegan sticky toffee pudding out there! Yes, this is a wintery dessert, and yes, it's spring, but who cares.