Sticky Toffee Pudding

Ingredients

• 180 g Pitted Medjool Dates
• 360 ml Plant-Based Milk
• 190 g Plain Flour
• 100 g Light Brown Sugar
• 115 g Vegan Butter
• 1 Tsp Vanilla Essence
• 1 Tsp Nutmeg
• 1 Tsp Ground Cinnamon
• 1 Tsp Ground Ginger
• 3 Tsp Baking Powder
• 100 g Dark Brown Sugar
• 115 g Vegan Butter
• 130 ml Canned Coconut Cream
• 1 Tbsp Maple Syrup

Instructions

1. 1

   --- Method ---

2. 2

   Preheat oven to bake at 180C

3. 3

   Stir together the chopped Medjool dates, plant-based milk, and vanilla essence for 10 minutes on medium heat until the dates are soft.

4. 4

   Then add in the vegan butter and light brown sugar. Stir until melted then remove off heat.

5. 5

   In a mixing bowl, combine the plain flour, baking powder, cinnamon, ginger, and nutmeg

6. 6

   Combine the dry flour mixture with the date mixture until well incorporated.

7. 7

   Transfer the thick batter into a baking dish or a loaf tin like I did and bake for 30-35 minutes. Use the toothpick trick to see if it’s baked through! Let it cool for 10 minutes.

8. 8

   For the toffee sauce, add the dark brown sugar, vegan butter, coconut cream, and maple syrup together on medium to high heat stirring whilst bubbling and it becomes thicker consistency.

9. 9

   Slice your desired amount of pudding and generously pour over your hot toffee sauce!