Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan sticky toffee pudding. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan sticky toffee pudding is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vegan sticky toffee pudding is something that I’ve loved my entire life.
Line a baking dish or cake tin with a little 'butter' and then line with baking paper. The top should have darkened and be dry to the touch. Insert a toothpick or small knife into the centre of the pudding. This rich and treacly vegan sticky toffee pudding is an easy, crowd-pleasing dessert, best served with a scoop of vegan ice cream.
To get started with this recipe, we must 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:
- Make ready 170 g dates (dried or fresh)
- Prepare 350 ml plant-based milk (oat)
- Get 1 tsp vanilla extract
- Take 1 1/2 tsp bicarbonate soda
- Make ready 215 g dairy free butter (flora) (115g + 100g)
- Make ready 200 g dark brown sugar (100g + 100g)
- Prepare 180 g self raising flour
- Make ready 1/2 tsp ground nutmeg
- Make ready 1 tsp ground ginger
- Get 1 tsp ground cinnamon
- Prepare 1 tsp salt
- Make ready 1 tbsp golden syrup
- Get 3 tbsp coconut cream
Then line the bottoms with a little circle or. Non-vegan sticky toffee pudding recipes ask you to use regular butter, milk, and eggs in the pudding batter, and regular butter and cream in the toffee sauce. I swapped the regular butter for my favorite vegan butter alternative, Earth Balance. Tuck into a classic British dessert.the vegan way!
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.
I swapped the regular butter for my favorite vegan butter alternative, Earth Balance. Tuck into a classic British dessert.the vegan way! The sponge is rich, moist and chewy, with the toffee sauce drizzle which soaks into the sponge creating a super sticky, gooey, irresistible and comforting treat. I am over the moon to show you my brand new and extremely beautiful oven. Nothing quite like a slice of Sticky Toffee Pudding drizzled with warm toffee sauce to lift spirits on a cold day.
So that is going to wrap it up for this exceptional food vegan sticky toffee pudding recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
