Vegan Sticky Toffee Pudding
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 1/4 cup of dates (pitted (200g))
- 1 3/4 cup of gluten free flour (250g(bob red mill 1 to 1 flour or buckwheat/rice flour))
- 1 cup of almond milk (250ml or 8oz)
- 1/4 cup of almond milk (60ml)
- 1/3 cup of coconut oil (melted (70g))
- 1 cup of coconut sugar (100g)
- 1 tsp of bicarbonate soda (baking soda)
- 1/2 tsp of cinnamon
- 1/2 tsp of ginger
- 1/4 tsp of nutmeg
- 1 tsp vanilla essense
- 1 400ml/ can of coconut milk
- 1/4 cup of coconut sugar (75g)
- 1/4 cup of dairy free butter (75g)
- 1 tbsp of rum essence (or dark rum)
Method
- Preheat the oven to 180c/356f/gas mark 4
- Grease a non stick square baking tin and set aside
- Add the flour, sugar, cinnamon, nutmeg, ginger in a bowl and set aside
- Add the 1 cup of almond milk to a medium sized sauce pan with the dates, bring to the boil and simmer for 8-10 minutes stirring all the while. During the given time the dates will have softened with most of the liquid absorbed.
- Remove the saucepan from the stove now add the bicarbonate soda (baking soda). The dates mixture will begin to froth a little.
- Let the dates cool slightly before pouring them with a food processor along with the vanilla essence, coconut oil and remaining 1/4 (60ml) cup of almond milk.
- Puree the dates, coconut oil, vanilla and almond milk into a smooth consistency.
- Add half of the flour mixture and mix using the food processor, scrap down the sides if necessary.
- Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined.
- Scrap the batter into the greased baking tin and use a spatula to level the batter so it is even.
- Bake for 30-35 minutes until golden brown, use a tooth pick/skewer to prick the sponge to determine its readiness. If it comes out clean then it is baked, if not, bake for another 5 minutes and repeat this step.
- While the pudding is baking in the oven, prepare the toffee rum sauce. Add the coconut milk, dairy free butter and sugar in a medium sized saucepan and bring to the boil while stirring.
- Once boiled, reduce the heat and simmer (while stirring) for 20 minutes until the sauce has darken and thicken.
- Take the sauce off the stove now stir in your rum essence
- Serve with date pudding