Vegan Sticky Toffee Pudding

This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream.

Note: Pudding will keep for 2-3 days in an air tight container if you want to make ahead.

Difficulty: Medium

Servings: 4

Ingredients

200 g dates (pitted)

100 ml boiling water

100 g demerara sugar

115 g vegan butter

100 ml unsweetened almond milk

100 ml canola oil

1 tsp baking soda

0.5 tsp ground nutmeg

1 tsp ground cinnamon

175 g self raising flour

Toffee Sauce

150 g coconut cream

50 g light brown sugar

4 scoops vegan vanilla ice cream

Steps

STEP 1

Preheat to 180°C. Lightly grease and line four holes (200ml) of a muffin tray.

STEP 2

In a bowl, place the dates and boiling water and set aside.

STEP 3

In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds.

STEP 4

Pour in the almond milk and canola oil and stir.

STEP 5

The dates should have softened. Use a hand blender to turn into a thick paste. You may want to do this in the sink in case it splashes up.

STEP 6

Add the date mixture to the batter and stir. Then add the spices, baking soda and sifted flour.

STEP 7

Fold together with a large spoon. Divide between the 4 muffin holes.

STEP 8

Place in the oven and set the timer for 25 minutes. Check if they are done by inserting a skewer; it should come out clean.

STEP 9

In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes.

STEP 10

Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream.

Tamsin (Cupful of Kale) is a vegan food blogger, recipe developer, and photographer with a passion for cooking wholesome and tasty vegan meals.