Sticky Toffee Pudding
Serves: 6–8
Time to prepare: 20 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
- 200ml soya milk
- 200g/7oz pitted dates, chopped
- 1 tbsp black treacle
- 1 tsp vanilla essence
- 100g/3½oz vegan margarine
- 80g/generous 2¾oz soft brown sugar
- 100g/3½oz walnuts, finely chopped
- 200g/7oz self-raising flour
- 1 tsp baking powder
For the toffee sauce
- 50g/1¾oz soft brown sugar
- 100g/3½oz light brown sugar
- 50g/1¾oz soya milk
- 1 tsp vanilla essence
- Small pinch of salt
Instructions
- Preheat oven to 180°C/360°F/gas mark 4.
- Place the soya milk, dates and treacle into a saucepan and gently heat. Simmer for a few minutes or until the dates start to break up. Mash the mixture or blend with an electric hand blender.
- Add the vanilla, margarine, sugar and nuts. Continue to gently heat until the margarine has melted. Remove from the heat.
- Sift the flour and baking powder and fold into the cake mixture. Don’t over mix because this will result in a heavy cake.
- Transfer the mixture to a greased round ovenproof dish, 5cm deep by 23cm across. Other shapes will work fine but the mixture should cover the base to a depth of approximately 4cm.
- Bake for 35 minutes. Test if the cake is cooked by gently inserting a skewer. If not cooked, return to the oven for another 5 minutes and retest.
- While the cake is cooking, make the sauce. Simply place all of the sauce ingredients into a pan and gently simmer for 10 minutes.
- When the cake is cooked, remove from the oven and gently make a series of holes in it with a skewer. The holes will allow the sauce to soak into the cake. Spoon half of the sauce over the top. Serve each portion with a small spoonful of additional toffee sauce.
CHEF’S TIP: For an extra treat, serve with vegan custard or ice-cream. This can be made gluten free, by replacing the flour with self-raising gluten free flour, such as Doves Farm.