Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan sticky toffee pudding. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
This rich and treacly vegan sticky toffee pudding is an easy, crowd-pleasing dessert, best served with a scoop of vegan ice cream. Hands up if you don't like sticky toffee pudding? 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.
Vegan sticky toffee pudding is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Vegan sticky toffee pudding is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan sticky toffee pudding:
- Get 170 g dates (dried or fresh)
- Get 350 ml plant-based milk (oat)
- Get 1 tsp vanilla extract
- Prepare 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
- Prepare 1 tsp ground ginger
- Get 1 tsp ground cinnamon
- Prepare 1 tsp salt
- Make ready 1 tbsp golden syrup
- Get 3 tbsp coconut cream
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. This vegan sticky toffee pudding recipe is one of my favourite recipes EVER! It's a dark, decadent and rich sponge cake topped with a thick, sticky toffee sauce.
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.
This vegan sticky toffee pudding recipe is one of my favourite recipes EVER! It's a dark, decadent and rich sponge cake topped with a thick, sticky toffee sauce. It's great to warm you up on a cold night! Sticky toffee pudding was the first thing I ever successfully veganized in my life. Then line the bottoms with a little circle or.
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