Sticky Toffee Pudding



Recipe fills a 9” by 9” tray.


Ingredients:


Pudding:

220g white all-purpose flour

165g brown sugar

2 tsp bicarbonate of soda

quarter tsp salt

95ml dairy-free milk (I used soya)

100g pitted dates

125ml soya yoghurt

1 tsp vanilla extract

80ml sunflower oil

1 tbsp apple cider vinegar (this is used as a rising agent to react with the bicarbonate of soda, you cannot taste once cooked)


Sauce:

75g dairy-free butter (I used sunflower based)

75g light brown muscovado sugar

250ml dairy-free milk

2 tbsp liquid sweetener (maple syrup, honey or agave)

1 & a quarter tbsp corn starch

Method:

Preheat your oven to 180 degrees celsius.

Boil a kettle of water, place your pitted dates into a saucepan.

Cover only just with the boiling water and place over a medium heat.

Let simmer for 4 minutes or until the dates are completely softened and the liquid has evaporated.

Once cooked whizz the dates in a food processor until smooth.

(If you don't have a food processor, mash the dates with a fork until they form a paste.)

Measure 100g of the date paste and set to one side, (if there’s any leftover, you can use it in other recipes, smoothies, porridge etc).

Sift the flour, sugar, bicarbonate of soda and salt in a large bowl and stir to combine.

Line the base of your tin with parchment paper.

Mix your wet ingredients together, along with the date paste.

Add your wet ingredients into your dry and mix gently to combine.

Add the mixture into your tin and quickly place into the oven.

(It’s very important that this step is done quickly to ensure your cake rises.)

Bake for 30 minutes or until a skewer can be inserted and comes out clean, (check your cake after 20 minutes, if its starting to catch on top then cover with tinfoil for the rest of the baking process).

When your cake is finished, remove from the oven and proceed to make your toffee sauce.


Melt butter in a medium pan.

Add the sugar, soya milk and maple syrup.

Bring to the boil, stirring often, and simmer.

Ladle about a quarter cup of the sauce mix into a bowl and add the corn flour.

Whisk thoroughly to ensure there are no lumps.

Add this mixture back into the saucepan and stir on a low heat for until thickened.

Serve the pudding warm, in squares, drizzled generously with sauce (reheat if needed!)


If you fancy it, add ice cream! Hope you love it! x

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