A moist, gooey sponge filled with sweet dates soaked in a delicious, salted toffee-caramel sauce. This classic British dessert definitely falls into the naughty category… but it is sure to please a crowd! Follow my recipe for a vegan version of everyone’s favourite pud.
Vegan Sticky Toffee Pudding
Ingredients
For the cake
- 50 g vegan margarine
- 40 g sugar
- 100 g pitted dates
- 125 ml plant milk
- 1 tsp vanilla extract
- 80 g plain flour
- 1 tsp baking powder
Optional
- 40 g caramel protein powder If not using, you may need to add 20-40g of extra plain flour, depending on the consistency
For the sauce
- 100 g pitted dates
- 100 ml plant milk
- 1/4 tsp sea salt
- 1 tsp smooth peanut butter
Instructions
To make the sauce
- Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.
For the cake
- Preheat the oven to 180C | Gas mark 4.
- Grease 4 ramekins and set aside.
- In a mixing bowl, cream the sugar and butter until light and fluffy.
- Chop the dates as finely as possible, then place in a saucepan together with the milk and vanilla extract. Simmer over low heat for around 5 minutes, stirring constantly until the dates soften and break apart.
- Take off the heat and let the mixture cool for 2-3 minutes, then add it to the butter and sugar mixture and stir to combine. Sift in the flour, protein powder (if using) and baking soda and mix well.
- Divide the mixture between the four ramekins and bake in the middle of the oven for approximately 20 minutes. Serve warm.
