Vegan Sticky Toffee Pudding

Ingredients

• 1 cup Pitted Medjool Dates ((175g) Packed cup, chopped)
• 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
• 1 tsp Vanilla Extract
• 1/2 cup Vegan Butter ((112g))
• 1/2 cup Light Brown Sugar ((100g))
• 1 1/2 cups All Purpose Flour ((188g))
• 3 tsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Nutmeg
• 1 tsp Ground Ginger
• 1 tsp Cinnamon
• 1 Tbsp Maple Syrup
• 1/2 cup Dark Brown Sugar ((100g))
• 1/2 cup Vegan Butter ((112g))
• 1/2 cup Canned Coconut Cream ((120ml) Unsweetened)
• Vegan Whipped Cream
• Vegan Ice Cream
• Vegan Custard

Instructions

1. 1

   Preheat oven to 350°F (180°C) and spray a 9x9 square dish with non-stick spray. Set aside.

2. 2

   Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.

3. 3

   Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.

4. 4

   In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.

5. 5

   Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.

6. 6

   Transfer to your prepared 9x9 square dish and smooth down.

7. 7

   Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

8. 8

   Place onto a wire cooling rack to cool for 10 minutes before serving.

9. 9

   While the pudding is cooling, make your sauce right away.

10. 10

    Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.

11. 11

    Remove from heat, pour in the coconut cream and mix together.

12. 12

    Slice your pudding and serve each slice topped with a generous amount of toffee sauce and vegan cream, ice cream or custard.