Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan sticky toffee pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan sticky toffee pudding is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegan sticky toffee pudding is something that I have loved my entire life.
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.
To begin with this recipe, we must prepare a few ingredients. You can have vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan sticky toffee pudding:
- Make ready 170 g dates (dried or fresh)
- Make ready 350 ml plant-based milk (oat)
- Take 1 tsp vanilla extract
- Get 1 1/2 tsp bicarbonate soda
- Take 215 g dairy free butter (flora) (115g + 100g)
- Make ready 200 g dark brown sugar (100g + 100g)
- Get 180 g self raising flour
- Take 1/2 tsp ground nutmeg
- Take 1 tsp ground ginger
- Get 1 tsp ground cinnamon
- Take 1 tsp salt
- Get 1 tbsp golden syrup
- Make ready 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. Best Ever Sticky Toffee Pudding (Vegan, Gluten Free) This sticky toffee pudding is truly the BEST ever recipe- Secretly vegan and gluten free! This vegan sticky toffee pudding recipe is one of my favourite recipes EVER!
Instructions 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.
Best Ever Sticky Toffee Pudding (Vegan, Gluten Free) This sticky toffee pudding is truly the BEST ever recipe- Secretly vegan and gluten free! 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.
So that is going to wrap it up with this exceptional food vegan sticky toffee pudding recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
