Step-by-Step Guide to Prepare Homemade Vegan sticky toffee pudding

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, vegan sticky toffee pudding. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan sticky toffee pudding is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vegan sticky toffee pudding is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan sticky toffee pudding:

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

Instructions to make Vegan sticky toffee pudding:

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.

So that’s going to wrap it up with this exceptional food vegan sticky toffee pudding recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!