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All recipes are deliciously vegan.

Vegan Sticky Toffee Pudding

kid friendly
freezable
2 spoon difficulty rating

45

Serves: 4

Vegan Sticky Toffee Pudding

One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! 

This recipe was taken straight from our Everybody's Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

Ingredients: 

The Puddings

  • 240ml/1 cup soya milk
  • 110ml/½ scant cup water
  • 200g/2½ cups pitted dates, chopped into small pieces
  • 1 tsp bicarbonate of soda
  • 110g/½ cup vegan margarine/spread
  • 200g/1½ cups self-raising flour
  • ½ tsp cinnamon
  • Pinch of ground cloves
  • 60g/⅓ cup muscovado sugar (light or dark)
  • 60g/¼ cup golden caster sugar
  • 1 tbsp apple cider vinegar
  • 95g/¾ cup chopped walnuts (optional)

Sticky Toffee Sauce

  • 3 tbsp golden syrup
  • 100g muscuvado sugar (light or dark)
  • 100g golden caster sugar
  • 120ml/½ cup soya cream
  • 150g/⅔ cup vegan margarine/spread
  • 1 tsp vanilla extract

Method: 

Puddings

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Grease 4 pudding basins (209ml approx. Buy from Lakeland, supermarket home section or kitchen shop) with vegan margarine and place them on a baking tray.
  3. In a small bowl or jug, mix the cider vinegar with a small amount of the soya milk and set aside.
  4. Place the remaining soya milk, water and chopped dates into a medium size saucepan and simmer until the dates are soft. This should take around 5 minutes.
  5. Sieve the flour, bicarbonate of soda and spices into a large bowl and set aside.
  6. In a separate bowl, cream the margarine and sugar together until smooth.
  7. Finally add all the wet ingredients to the dry ingredients, but only do this just before you are ready to put the puddings into the oven or the rising agents will start working too quickly.
  8. Pour the mixture evenly into each pudding basin, about two thirds full.
  9. Give the tray a tap on the work surface before putting them into the oven.
  10. Bake in the oven for 25-35 minutes. The sponge should bounce back when ready but you can also test them with a cake probe or skewer.

Sticky Toffee Sauce

  1. Make the sauce around 10 minutes before the cakes are due to come out of the oven.
  2. Place all ingredients in a medium size saucepan and heat gently on a medium heat, stirring well throughout. Simmer for approximately 5 minutes.
  3. Pour over the freshly baked puddings and serve with vegan ice cream and fresh mint.

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