Vegan Sticky Toffee Pudding Recipe

Name: Vegan Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for sponge; 250 ml soya milk; 100 ml water; 200 g dates; 1 teaspoon bicarbonate of soda; 115 g vegan margarine; 115 g soft brown sugar; 200 g white self raising flour; 1/8 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; Ingredients for toffee sauce; 100 g golden syrup; 200 g soft brown sugar; 150 g vegan margarine; 100 ml soya cream; 1 teaspoon vanilla essence

Servings: persons

Ingredients for sponge
250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Ingredients for toffee sauce
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
100 ml soya cream
1 teaspoon vanilla essence

1
Preheat the oven to 375u00b0F.
2
Line a 20cmx 20cm shallow cake tin with baking parchment.
3
Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
4
Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
5
Beat together the margarine and sugar until pale and creamy.
6
Add the date mixture and stir.
7
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
8
Spoon the sponge mixture into the prepared tin.
9
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
10
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
11
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.

610

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients for sponge, 250 ml soya milk, 100 ml water, 200 g dates, and more.

Yes, Vegan Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Sticky Toffee Pudding

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