The best vegan sticky toffee pudding recipe
The best vegan sticky toffee pudding recipe | The Little Blog Of Vegan Vegan, quick & easy. Ever wondered how to make a moist, sweet and extremely luxurious sticky toffee pudding…well now you can! Sticky toffee pudding has been one of my favourite desserts since I was young and still is to this day. The light and chewy sponge cake, topped off with a toffee glaze and drizzle, served with creamy ice-cream….just divine!! This pudding is absolutely scrumptious. 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. It’s from DeDietrich, and is basically the Tesla of oven’s- it’s insane! I got the rose gold & black, which is fitted into my kitchen unit. It has a large touch screen, which is clear to read with loads of options- including: -Defrost function -Drying function -12 cooking functions -Soft close door -DX1 display -Rose gold turner -6 shelf levels -35 auto recipes + loads more! Check out their range of ovens here, perfect for any baker- I personally highly recommend it! I used the sponge setting to help me make this scrumptious sponge cake! It cooked the sponge beautifully, giving it a gorgeous golden colour! This cake looks absolutely stunning, tastes exquisite and is perfect for sharing, especially during the holidays/Christmas. Enjoy it warm or cold, with custard, dairy-free cream or ice-cream! As it’s jam-packed full of moorish, sticky toffee, you’ll want another slice…I’m sure! Preparation- 25 minutes Baking time- 28-30 minutes Serves- 12 Level- Easy … Ingredients for the sponge -480ml of almond milk (I use unsweetened) -2 teaspoons of apple cider vinegar -425g of self-raising flour -440g of golden caster sugar -1 teaspoon of baking powder -1 teaspoon of bicarbonate of soda -2 teaspoons of ground cinnamon -1 teaspoon of ground ginger -150g of pitted dates (soaked and drained) -40g of black treacle -120g of coconut oil (melted) Ingredients for the toffee sauce -180g of golden caster sugar -65g of coconut milk (cream only) -60ml of dairy-free milk (I use almond milk) … To make the sponge Step 1- Preheat your oven to 180 degrees c and line a 24×24 square tin with grease-proof paper. Step 2- De-stone the dates and place them in a bowl of hot water and allow to soak for 20 minutes. Once soaked, drain them, then pop them into a food processor/blender and whizz up until mushy/soft. Step 3- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’. Step 4- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon and ground ginger. Mix well to combine. Step 5- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. Step 6- Add the wet ingredients and black treacle into the dry ingredients and mix. Step 7- Fold in the dates. Step 8- Pour the batter into the lined tin. Make sure to tap the tins on the worktop to remove any air bubbles. Step 9- Pop the sponge into the centre of the preheated oven and bake for around 28-30 minutes. You will know it’s done when you put a knife or skewer in and it comes out clean and it is springy to the touch. Step 10- Place the sponge on a cooling rack and allow to cool fully. Once cool, pop it into a sealed container to keep it fresh before serving. To make the toffee sauce Step 1- Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve, then turn off the heat. This will take around 10-15 minutes. Step 2- When it’s golden and liquid, add in the coconut cream and stir vigorously. It will steam and bubble but keep stirring. Step 3- Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved. Step 4- Place the pan back onto a low/medium heat bring it back to the boil. It will begin to bubble, just keep stirring. Stir for around 1-2 minutes. Step 5- Turn the heat off and pour into a heatproof bowl. Then, when cool pop into the fridge. I like to allow my toffee to set overnight. It turns into a thick and glossy sweet toffee sauce. Drizzle over the sponge and enjoy. You can store the toffee sauce in a jar in the fridge. It will last up to a week. Store the sponge in a sealed container in the fridge and enjoy within a few days. … Shop the whole ‘DeDietrich’ range here. A huge thank you to DeDietrich for collabing on this recipe with me! Discover De Dietrich on social media Instagram- https://www.instagram.com/dedietrich_app/ Twitter- https://twitter.com/DeDietrichABD Youtube- https://www.youtube.com/user/UKDeDietrich Make sure you follow me on my social media My Instagram- https://www.instagram.com/thelittleblogofvegan/ Facebook- https://www.facebook.com/littleblogofvegan/ Twitter- https://twitter.com/BlogofVegan I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 All of my social media links are in the side bar…come and say Hi 🙂 Share and follow me for more yummy posts to come!