Vegan Sticky Toffee Pudding
Soft, date-sweetened little sponges drenched in a glossy vegan toffee sauce - all the warmth of the classic British pudding, with no dairy and no eggs. Ready in about 45 minutes from start to finish.
Ingredients
For the pudding:
- 1 cup Medjool dates pitted
- ¾ cup almond milk
- 1 tsp vanilla extract
- ⅓ cup brown sugar soft
- 3 Tbsp maple syrup
- ⅓ cup dairy-free butter softened
- 1 cup self-raising flour
- 1 tsp baking powder
- ½ tsp cinnamon ground
- ¼ tsp nutmeg ground
- ¼ tsp ginger ground
- 1 tsp salt
- ½ cup apple puree applesauce
For the toffee sauce:
- ⅓ cup maple syrup
- 1 cup brown sugar
- 1 cup dairy-free butter
- ½ cup coconut milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Heat the dates and the almond milk in a small pan for 5 minutes, until the dates are soft. Stir in the vanilla extract and take the pan off the heat.
- Transfer the dates and milk to a food processor and blend to a smooth puree. Add the apple puree and blend again to combine.
- In a separate pan, heat the brown sugar, maple syrup and dairy-free butter until everything has melted.
- Set the pan aside to cool slightly, then stir in the date mixture.
- In another bowl, mix together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Add the mixture prepared above and stir until just combined.
- Grease a muffin pan and divide the batter evenly between the cups.
- Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
- Meanwhile, make the toffee sauce:
- Melt the brown sugar, dairy-free butter and maple syrup in a pan. Allow it to cool slightly, then add the vanilla extract and the coconut milk, whisking until fully combined.
- Serve the puddings warm with the toffee sauce poured over, and enjoy!
Notes
Make the toffee sauce while the sponges bake, and whisk in the coconut milk off the heat for a glossy finish. Best served warm; store the sponges and sauce separately in the fridge for up to 3 days and reheat gently before serving.