Sticky Toffee Puddy
I’ve always loved a sticky toffee pudding. When I turned vegan it was one of the first desserts I wanted to tackle and was delighted to find out how easy it was, not to mention delicious! Now Autumn is here and the weather is getting colder, there’s no better time to stick that in your toffee and pud it.
Sticky Toffee Puddy
- 225 g pitted dates
- 150 ml hot water
- 50 g vegan margarine we use vitalife
- 175 g self-raising flour
- 100 g dark muscovado sugar
- 100 ml Plant based milk I use Oat or Soya
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp bicarbonate of soda
For the sauce
- 80 grams vegan margarine
- 80 grams dark muscavado sugar
- 150 ml Oatly single cream or Soya cream
- 1 Blender
Preheat the oven to 180℃
Grease a large loaf baking tin with coconut oil or margarine and dust lightly with flour. Bang the edges of the tin until it has a light coating all round and you've shaken off any excess. Or simply grease and line with baking paper
Next, tip the dates into a blender (or a jug) followed by the hot water, let it sit for 10-15 mins to soak
Meanwhile, to make the cake, cream together your margarine and sugar. Add the vanilla essence, followed by bicarbonate of soda and then vinegar. (It should make a fun fizzy reaction!) Stir the mixture together
Sieve the flour and then fold it into the mixture a little bit at a time, mixing in a bit of milk with each few scoops of flour. Blend the dates with the water until they form a thick paste and stir them into to the cake mixture
Pour the mixture into the cake tin and bake for around 30-35 mins, (keeping an eye that it doesn't start browning at the top) until you can poke it in the middle with a skewer and it comes out clean
To make the toffee sauce, melt the margarine in a small pan, add the sugar and stir. Next add the oat cream and bring to a gentle boil. Then turn the heat down and simmer for around 5 mins until it thickens.
When the cake is ready, serve yourself a piece, pour over the sticky toffee sauce and devour!
We usually serve this with vegan custard such as Oatly or Alpro. It also goes well with vegan vanilla ice cream.