Sticky toffee pudding is such a British classic, and perfect for those cold winter evenings. What if we told you it can be made vegan, without scrimping on the delicious toffee sauce! The combination of medjool dates and different spices make for a rich aromatic sponge. This recipe will not disappoint!
For the pudding
250ml soya milk
200g medjool dates, stones removed and finely chopped
1 tsp bicarbonate of soda
115g vegan butter plus extra for greasing
115g soft brown sugar
200g self raising flour
⅛ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cinnamon
For the toffee sauce
125g vegan butter substitute
80g dark soft brown sugar
40g golden caster sugar
1 tsp vanilla essence
200ml soya cream
- Preheat the oven to 190°C/fan180°C/gas 5. Grease a foil tray and set aside.
- Finely chop the dates, put them in a small saucepan and cover them with the soya milk and water. Simmer until the dates are soft.
- Take the saucepan off the heat and stir in the bicarbonate of soda, this will froth as you add it to the date mixture. Leave to cool.
- Beat together the margarine and sugar until pale and creamy. Add the date mixture and stir well to combine.
- Mix the nutmeg, ginger and cinnamon into the flour.
- Sieve the flour and then fold it gently into the sponge mixture.
- Spoon the sponge mixture into the prepared tray and bake for 30 minutes or until cooked. The sponge will bounce back when pressed.
- Meanwhile make the sauce. Melt the butter in a heavy-based saucepan. Add the sugars and vanilla, and then stir well until the sugar has dissolved. Add the cream and bring up to a vigorous simmer, then bubble for 5 minutes on a low temperature.
- Once the pudding is done, pour over the hot toffee sauce and serve in generous portions.
Happy Cooking! Head back to our blog for more recipes!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.