Vegan Sticky Toffee Pudding

Ingredients

  • Toffee Sauce

Directions

This recipe is by Tamsin Musgrave.

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.

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Steps

1

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

2

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

3

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

4

Pour in the almond milk and rapeseed oil and stir.

5

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

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

7

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

8

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

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

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

Enjoy

Vegan Sticky Toffee Pudding

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Ingredients

Adjust Servings:
200g Dates Pitted
100ml Boiling Water
100g Demerara Sugar
115g Butter Vegan
100ml Unsweetened Almond Milk
100ml Rapeseed Oil
1 tsp Bicarbonate of Soda
1/2 tsp Ground Nutmeg
1 tsp Ground Cinnamon
175g Self raising flour
Toffee Sauce
150g Coconut Cream
50g Light Brown Sugar
4 scoops Vegan Vanilla Ice Cream

Tamsin Musgrave

Tamsin Musgrave

I’m Tamsin, a recipe developer, blogger and food photographer. I live in a little quaint village in English countryside. I was born vegetarian and since I was a teenager I have had a passion for cooking wholesome and tasty meals for my family. I made the transition to vegan in early 2017 and created my blog - Cupful of Kale to share my recipes.

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