Easiest Way to Make Perfect Vegan sticky toffee pudding

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan sticky toffee pudding. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan sticky toffee pudding is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Vegan sticky toffee pudding is something which I have loved my entire life.

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

The ingredients needed to make Vegan sticky toffee pudding:

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

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