Vegan Sticky Toffee Pudding

A devilishly delicious vegan dessert. Sticky toffee pudding is British classic. It's dark, rich and moist. Believe me when I say, dessert doesn't get better than this.

Course Cake, Dessert

Cuisine British, European

Diet Low Lactose, Vegan, Vegetarian

Keyword british vegan, sticky toffee, vegan desserts, vegan pudding, vegan sticky toffee pudding

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings

Calories 488

Ingredients

Pudding

100 g Margarine/Vegan Butter
100 ml Plant Based Milk
150 g Demerara Sugar
100 g Soy/Almond Yoghurt
2 Tablespoons Black Treacle
225 g Dates
200 g Self-raising Flour
2 Teaspoons Baking Powder
1 Teaspoon Vanilla Essence

Toffee Sauce

175 g Brown Sugar
1 Tablespoon Black Treacle
225 ml Oat Milk
50 g Margarine/Vegan Butter
1 Tablespoon Corn Flour

Instructions

Preheat your oven to 200˚c/390˚f (fan oven).
Finely chop your dates and place into a small mixing bowl. Pour over 180ml of boiling water and allow the dates to soak for at least 20 minutes. After this time they should be nice and soft and sticky. Drain any residual water and reserve until needed.
In a large mixing bowl whisk together the margarine and sugar for the pudding until evenly incorporated.
Pour in the yoghurt and vanilla essence and whisk until the yoghurt has been combined into the margarine. Now pour over the oat milk and whisk until smooth. Don't be afraid if the mixture starts to split at this point. This will disappear when the dry ingredients are incorporated.
Tip the self-raising flour and baking powder and whisk the bowl contents into a thick batter. Finally, pour in the chopped and soaked dates and stir until they are evenly distributed amongst the batter.
Grease and flour a medium sized baking tin (I used a 10x7 inch tin) and pour in the pudding batter. Place in the pre-heated oven and bake for 30-35 minutes until golden brown and firm. A knife inserted into the center of the pudding should come out clean.
Whilst the pudding is baking in the oven make your toffee sauce. Heat a small saucepan over a medium heat. Place the brown sugar, margarine, treacle and corn flour into the pan. Whisk the pan contents over the heat until the margarine and sugar melt together.
Pour the 225 ml of oat milk into the pan and bring the mixture to the boil. Turn down to a simmer and gently cook for about 5 minutes until the sauce has thickened.
When your pudding has cooked, remove it from the oven and set it on the side. Take a fork and punch a number of holes into the top of the dessert. There should be a set of fork holes every 1 inch or so. Now pour about half of the toffee sauce over the top of the pudding. Allow it to rest for a moment or two before serving.
Serve the pudding with generous squares cut from the rich cake and the remaining toffee sauce poured over the top. This dessert goes well with a thick greek soya yoghurt or ice-cream.

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