Sticky Toffee Pudding
100 g stoned chopped plump dates
1 cup of hot Early Grey tea (plain black tea or water will do)
80 g dark Muscovado sugar ( I use less as I don't like too much sugar)
40 g vegan butter
115 g wholewheat( 50 %) or Kamut flour
1 pinch of salt
1 tsp vanilla paste or vanilla extract
1 tsp baking soda
1/2 tsp cider vinegar
Toffee sauce
150 g dark Muscovado sugar
85 g vegan butter
6 tbs vegan cream
1 pyrex or stoneware medium pudding dish
Soak the dates for 1 hour in the hot tea. Strain and keep the remaining liquid.
Put the dates into a fp and whizz. Add the vanilla paste.
Cream the vegan butter and sugar until smooth.
Sift the flour, salt and baking soda.
Add the date purée to the butter+ sugar mixture and stir. Add the vinegar.
Fold in the flour.
Add the remaining liquid if required. The batter should be moist but not too runny.
Grease the oven dish. Add the toffee pudding mixture.
Bake in a 180 °C oven (170 °C fan assisted) until firm. This takes between 20 - 30 mins
depending on the oven. Test with a cake tester.
Whilst the pudding is in the oven, prepare the toffee sauce.
Place the muscovado sugar, butter into a saucepan. Heat until it boils and simmer for 3 mins.
Add the cream and stir well.
Remove the pudding from the oven and pour approx. 1/3 of the hot sauce onto the pudding.
Serve the rest of it with the pudding with either cream or custard.
The pudding should be eaten straight from the oven.
This recipe makes 2/3 servings.
Use sweet plump semi dried dates. You won't obtain a nice result if you use over dried
wrinkly fruit.
If you can't find dark muscovado sugar (US) substitue it with Turbinado sugar.
Baking Conversion Charts
