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Vegan Sticky Toffee Pudding

british, desserts, lunch/dinner, Vegetarian, Pescatarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Gluten, Wheat, Sulfites, FODMAP
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6
Calories 5160.5 kcal

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

Instructions
 

  • Preheat the oven to 375°F.
    Line a 20cmx 20cm shallow cake tin with baking parchment.
    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.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.Beat together the margarine and sugar until pale and creamy.
    Add the date mixture and stir.
    Mix the spices into the flour.
    Sieve the flour and fold into the sponge mixture.
    Spoon the sponge mixture into the prepared tin.
    Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
    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.
    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.