Vegan Sticky Toffee Pudding

A delicious treat for after a great meal! Goes well with Custard, Ice-cream or both!

Servings: 6

Freezer Friendly?: Only the Pudding

Does It Keep?: For 2-3 days if in fridge

Ingredients:

For the Pudding:

• 100g Dairy-Free Margarine
• 100g Demerara Sugar
• 200g Pitted Dates
• 200g Self-raising Flour
• 1tbsp Vanilla Essence
• 200ml Almond Milk
• 1tsp Baking Soda

For the Sauce:

• 200g Dairy-Free Margarine
• 400g Demerara Sugar
• 100ml Almond Milk
• 1tsp Vanilla Essence

Method:

1. Preheat the oven to 180°C (356 degrees F).

2. For the pudding, in a large bowl combine the Margarine and Sugar. Chop the dates as finely as possible and add to a pan with the milk and vanilla essence.

3. Simmer for 5 minutes, then use a fork, spoon or potato masher to crush the dates so that they become soft. Leave to simmer for another 3-5 minutes.

4. Add the pan mixture to the margarine mixture and stir. Then add the flour and baking soda and stir again. You want the consistency like a soft peanut butter.

5. Line a backing dish (around 28 x 22) with a little margarine and some baking paper. Pour in the mixture and spread out evenly. Bake for around 30 minutes.

6.To check if the pudding is baked all the way through, put a toothpick through the middle; if it comes out clean its done. Leave to cool.

7.To make the sauce, add all of the ingredients to a pan. Heat on med-high heat, or until the butter has melted and the sugar dissolved. Bring to a gentle simmer and leave it for 3-5 minutes.

8. Make holes randomly on the pudding with a toothpick to help the sauce soak in. Pour half of the sauce over the pudding, spreading it evenly. Serve in a bowl/ plate and put in the microwave for 1-2 minutes. Pour over a bit of extra sauce on each one.

9. Its ready to eat! We had ours with Vegan Custard and Vegan Ice-cream.

Made This Recipe?

Leave me a message in the comments to tell me how it went!