Vegan sticky toffee pudding. Vegan sticky toffee pudding is our version of this popular British dessert. A date sponge covered in velvety toffee sauce and served with vanilla ice cream. Sticky toffee pudding is our favourite British dessert.

To make the pudding mixture, put the 'butter' and sugar in a large mixing bowl and stir to combine. Chop the dates as finely as possible and add to a saucepan along with the 'milk' and vanilla. This vegan sticky toffee pudding recipe is one of my favourite recipes EVER! Vegan sticky toffee pudding highly diverse and own mind sense that unique. Some types of Vegan sticky toffee pudding recipes are also adequate easy to process and do not take long. Although not everyone likes Vegan sticky toffee pudding food, nowadays few people are getting attached and like the various Vegan sticky toffee pudding foods on hand. This can be seen of the number of restaurants that supply Vegan sticky toffee pudding as one of the dishes. You can cook Vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan sticky toffee pudding

1. It's 170 g of dates (dried or fresh).
2. Prepare 350 ml of plant-based milk (oat).
3. It's 1 tsp of vanilla extract.
4. It's 1 1/2 tsp of bicarbonate soda.
5. It's 215 g of dairy free butter (flora) (115g + 100g).
6. Prepare 200 g of dark brown sugar (100g + 100g).
7. It's 180 g of self raising flour.
8. It's 1/2 tsp of ground nutmeg.
9. It's 1 tsp of ground ginger.
10. You need 1 tsp of ground cinnamon.
11. You need 1 tsp of salt.
12. You need 1 tbsp of golden syrup.
13. It's 3 tbsp of coconut cream.

It's a dark, decadent and rich sponge cake topped with a thick, sticky Sticky toffee pudding was the first thing I ever successfully veganized in my life. Up until then, I had tried, and failed (miserably), to veganize many. Richard says: "There's something beautifully indulgent and warming about this sticky toffee pudding. The delicate sponge is packed with spices and the toffee sauce is rich with dark brown sugar.

Vegan sticky toffee pudding instructions

1. 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..
2. 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.
3. 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.
4. 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..
5. 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.
6. 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..

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 No, I thought not…. so here's a vegan sticky toffee pudding recipe to celebrate the start of a new school year, and the return of The Veg Space. Vegan sticky toffee pudding is a dessert to serve on special occasions because it's rich, decadent, and it's also super sweet, so if you love very sweet desserts, then this gluten free sticky toffee pudding is for you! Most of the sweetness comes from the dates in the cakes. This recipe is for all desserts lovers out there!

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