Vegan Sticky Toffee Pudding
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding!
Dietary: Vegan | Serves: 6
Ingredients:
Sponge
250ml soya milk
100ml water
200g dates
1 level teaspoon bicarbonate of soda
115g vegan margarine
115g soft brown sugar
200g white self raising flour
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Toffee Sauce
100g golden syrup
200g soft brown sugar
150g vegan margarine
100ml soya cream
1 teaspoon vanilla essence
Method:
To make the sponge:
Pre-heat the oven to 190C/Gas5.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half and put them in a small saucepan and 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 in.
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 pre-heated oven for 30 minutes or until cooked. The sponge will bounce 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.