Hello, I’m Laura. Today, I’m gonna show you how to make vegan sticky toffee pudding recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan sticky toffee pudding Recipe
Vegan sticky toffee pudding is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Vegan sticky toffee pudding is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan sticky toffee pudding:
- Get 170 g dates (dried or fresh)
- Get 350 ml plant-based milk (oat)
- Make ready 1 tsp vanilla extract
- Get 1 1/2 tsp bicarbonate soda
- Make ready 215 g dairy free butter (flora) (115g + 100g)
- Prepare 200 g dark brown sugar (100g + 100g)
- Prepare 180 g self raising flour
- Prepare 1/2 tsp ground nutmeg
- Make ready 1 tsp ground ginger
- Get 1 tsp ground cinnamon
- Take 1 tsp salt
- Make ready 1 tbsp golden syrup
- Prepare 3 tbsp coconut cream
Steps to make Vegan sticky toffee pudding:
- Finely chop the dates and remove stones if needed. Put them in a saucepan with the milk and vanilla extract, and cook on low heat for 10mins until the dates are soft.
- Take the pan off the heat and stir in the bicarbonate of soda. Preheat the oven to 160°C (140°C fan) whilst the date mixture cools a little
- Stir 115g of cubed butter and 100g of dark brown sugar into the mixture. Then add the self raising flour, nutmeg, ginger, cinnamon and salt. Stir it through a few times but be careful not to over mix
- Grease an 8×8in (or larger) baking tin with the butter, then pour in the mixture and bake for 35-40mins. Test with a cake tester and check that the sponge has started to pull away from the edge of the tin before removing from the oven.
- Heat the golden syrup, remaining 100g brown sugar, and remaining 100g butter in a saucepan on low-medium heat for 5 mins, stirring every now and then. Remove from the heat and pour into a jug. Once cooled, spoon in the coconut cream
- Remove the sponge from the tin and cut into 6-9 slices. Pour the sticky toffee sauce over a sponge slice when you’re ready to eat. Any leftovers can be reheated in the microwave.
So that’s going to wrap this up with this exceptional dish vegan sticky toffee pudding recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
