Easy Vegan Sticky Toffee Pudding
Indulge in a rich, moist, and decadent vegan sticky toffee pudding that rivals the classic version. This plant-based dessert features a luscious date-infused sponge topped with a velvety, salted caramel-style sauce.
Servings8 Portions
Prep Time20 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
8
- dates, pitted and chopped150 g
- self-raising flour175 g
- salted dairy-free plant butter200 g
- light brown soft sugar125 g
- dark brown soft sugar100 g
- Jord oat drink350 ml
- coconut cream100 ml
- ground flaxseeds1 tbsp
- vanilla extract1 tsp
- mixed spice1.5 tsp
- bicarbonate of soda1 tsp
- salt1 pinch
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/Gas 4). Lightly grease the base and sides of a small baking dish (approximately 20 x 15cm) with a little plant butter.
02
In a small bowl, combine the ground flaxseeds with 3 tbsp of warm water. Set aside for at least 5 minutes to thicken into a 'flax egg'.
03
In a medium saucepan, mix together the chopped dates, oat drink, vanilla extract, and 100g of plant butter. Warm over medium heat until the butter has completely melted.
04
While the date mixture warms, whisk together the light brown soft sugar, self-raising flour, and mixed spice in a large mixing bowl. Create a well in the center of the dry ingredients.
05
Once the butter in the saucepan has melted, remove from heat and stir in the bicarbonate of soda. The mixture will become bubbly and foamy.
06
