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Vegan Sticky Toffee Pudding

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Vegan Sticky Toffee Pudding

Features:
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

  • Toffee Sauce

Directions

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This recipe is by Tamsin Musgrave – find her @CupfulOfKale on Instagram.

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

Notes -Puddings will keep for 2-3 days in an air tight container if you want to make ahead.

Steps

1
Done

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

2
Done

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

3
Done

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

4
Done

Pour in the almond milk and rapeseed oil and stir.

5
Done

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

6
Done

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

7
Done

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

8
Done

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

9
Done

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.

10
Done

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

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