Sticky Toffee Pudding
Course: Deserts Servings: 8-10
Prep time: 20 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATRUALLY SWEETENED
*** FEATURING OUR LOVE VEGAN CARAMEL & PEANUT BARS ***
Author: Jennifer Sargison
The number one pudding of choice in the UK. A sticky toffee pudding is a traditional British dessert consisting of sweet sponge and served with a sticky toffee sauce. This recipe is traditionally loaded with butter, cream and sugars, I have however veganised this traditional recipe making it vegan, gluten free and NATURALLY SWEETENED so much healthier, using only dates for natural sweetness and only 60ml of rapeseed oil for the whole pudding, so it’s not only utterly scrumptious but it’s also better for you than the traditional version. It’s not as sticky and sickly but it’s still the best pudding I have made in a long time.
Perfect on a Sunday after lunch, to share with and impress your family and friends, proving that healthy can also be delicious, I hope you love it x
Top Tips
Before you make this I just want to give you a little help with the coconut cream that will be used for the sauce. You will need to buy a quality tin of coconut milk that is FULL FAT. The coconut milk you buy should contain a large solid cream mass on the top of the tin with the coconut water below. If you buy a cheaper tin the cream and water will all be mixed together so the sauce will not be thick and creamy. Keeping the tin in the fridge will make the separation easier as the cream part will become solid. Save the water to use in a smoothie.
Also you’ll need buy medjool dates as they are much softer and more sticky. Dried up smaller dates won’t work unfortunately, so buy the best ones you can get your hands on.
I hope this helps x
Ingredients
For the sponge
3 very ripe bananas
150g medjool dates (super sticky ones)
60ml rapeseed oil
2 teaspoons instant coffee
70g plain vegan yogurt
270g buckwheat flour
30g ground almonds
1 tsp bicarbonate of soda
2 tsp baking powder
Up to 60ml plant based milk
Topping
25g cacao powder
60ml maple syrup
1 tbsp coconut oil (melted)
1 tsp instant coffee (optional omit if you don’t like a coffee taste)
Sticky toffee sauce
400g coconut cream (the cream from the top of a full fat tin of coconut milk)
250g medjool dates (approx 12 very large dates)
Finishing touches
2 x love vegan smooth caramel and peanut bar
Method
Preheat the oven to 180C and line a brownie tin with baking paper
Mash the bananas until smooth
Add the dates and mash together using a potato masher until smooth and fully combined
Add the rapeseed oil and coffee granules and beat together (it’s easier using a whisk at this point)
Add the yogurt and mix it in
Add the flour, ground almonds, bicarb and baking powder and gently fold until combined
Now check the consistency and add the plant milk until you have a smooth consistency
Pour the sponge mix into the lined tin and bake at 180C for 20 minutes or until just starting to become golden on top or until a skewer comes out clean when inserted into the sponge
Whilst the sponge is baking it’s time to make the topping and the sauce
Add the topping ingredients to a bowl and whisk together until smooth and lump free
Place the sauce ingredients into a blender and blend on a low speed until smooth
Place the sticky sauce into a small pan and warm just before you’re ready to serve.
The finishing touches
When the sponge is cooked pour the chocolate topping on the sponge and sprinkle the chocolate topping with one crumbled up caramel and peanut love vegan bar, use the other to crumble of the bowl/plate before placing the pudding on top. Then simply slice and place the pudding on top of the vegan crumbles
Warm the sauce and pour over each individual slice before serving
Get your Love Vegan by Jennifer fix
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)