Vegan Sticky Toffee Pudding
This the ultimate vegan sticky toffee pudding with a moist, date filled sponge, thick caramel sauce and a vanilla custard sauce.
Servings: 6
Ingredients
For the toffee pudding
- 200 g dates chopped
- 350 mls unsweetened soy milk
- 1 tsp bicarbonate of soda
- 115 g vegan butter
- 50 g light brown sugar
- 50 g dark muscovado sugar
- 1 tsp vanilla bean paste
- 200 g self raising flour sieved
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the caramel sauce
- 75 g vegan butter
- 125 g light brown sugar
- 50 mls soya cream
- 1.5 tsp vanilla bean paste
- Pinch of salt
For the crème anglaise
- 200 mls soya milk unsweetened
- 100 mls soya cream
- 2 tbsp cornstarch
- 40 g caster sugar
- 1 tsp vanilla bean paste
- Pinch of turmeric
Instructions
- Grease and flour 6 pudding tins. Pre heat the oven to 180C / 160C fan.
- In a saucepan, bring the dates and soy milk to a boil, then simmer for 5 minutes until softened. Remove from the heat and stir in the bicarbonate of soda.
- Use an electric whisk to combine the butter, sugar and vanilla. Whisk in the date mixture and then gently fold in the flour, baking powder, salt and spices.
- Pour the mixture into the pudding tins, leaving an inch from the rims. Bake for 22 minutes at 200C / 160C fan.
- Meanwhile prepare the caramel sauce. Bring the sugar and vegan butter to a boil, simmer for a further minute, turn off the heat and allow to slightly cool. Whisk in the soya cream, vanilla and pinch of salt.
- Next prepare the crème anglaise. Add all the ingredients to a saucepan. Bring to a boil, and continue to boil for a further minute while vigorously whisking the vanilla sauce. Reduce to a simmer and continue whisking until lightly thickened, this should take a minute or two. To prevent any lumps from forming, cool the custard down by submerging the base of saucepan in cold water and stir gently for 3 minutes.
- Return to the puddings. They should be well risen and slightly firm to the touch. Insert a skewer and check it comes away clean. Remove the toffee puddings from the oven and allow to cool for 5 minutes, then turn out onto plates. Pour the caramel sauce over the puddings and serve alongside the crème anglaise.