Sticky Toffee Pudding Recipe

As vegans, we have to be mindful of what ingredients will act as decent substitute options so that we can still enjoy a fudgy brownie, a crisp cookie, or a fluffy cheesecake.

Let’s see just what goes into a delicious, completely plant-based sticky toffee pudding!

Thank you to Rumsy’s Noose for suppllying us with the information in this blog post!

There's more where this came from!

Ingredients

For the Poached Pears:
– 4 large firm, ripe pears, peeled and sliced into quarters
– 3 cardamom pods
– 1 cinnamon stick
– 2 star aniseed
– 2 cloves
– ½ cup white sugar
– 2 cups cold water
For the Sticky Toffee Pudding:
– ½ cup pitted dates
– 1 tsp molasses (blackstrap molasses works well, too)
– 220g self raising flour
– 220g of treacle sugar (brown sugar will do, but you may want to add extra molasses for depth of flavor and a richer colour)
– ½ tsp baking powder
– ½ tsp bicarbonate of soda
– ½ tsp ground ginger
– 1 tsp ground cinnamon
– 1 cup vegan milk of choice
– 1 tsp apple cider vinegar
– ¼ cup coconut oil (melted)
For the Caramel Sauce:
– ½ cup coconut cream or full fat coconut milk (refrigerate the tin for at least 2 hours beforehand, open carefully, and scoop ½ cup of the thick cream from the top for best results)
– 1 cup white sugar
– 1 tsp salt
– 1 tsp vanilla extract

As vegans, we have to be mindful of what ingredients will act as decent substitute options so that we can still enjoy a fudgy brownie, a crisp cookie, or a fluffy cheesecake.

Let’s see just what goes into a delicious, completely plant-based sticky toffee pudding!

Thank you to Rumsy’s Noose for suppllying us with the information in this blog post!

Preparation

Method:

Preheat the oven to 180 C.
Line a 24cm round springform cake tin with baking paper
Soak the dates in boiling water for at least 20 minutes
Add the apple cider vinegar to the plant milk and stir to combine. Let the mixture sit until it has thickened slightly
Add all of the pear ingredients to a medium saucepan and simmer until the pears are just tender (+/- 15 minutes). Drain and allow to cool
Mix the flour, sugar, baking powder, bicarbonate of soda, ginger, and cinnamon in a large bowl or the bowl of a stand-mixer
In a separate bowl, whisk together the milk mixture, and melted coconut oil, until well combined. Mix in the date mixture and molasses
Add the wet ingredients into the dry ingredients and mix until combined
Pour the mixture into your prepared tin
Spread the cooled poached pears evenly over the top of the mixture
Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean
Allow to cool.
Now make the caramel sauce. Add the sugar to a small saucepan and place over high heat, stirring constantly
When the sugar starts to get very clumpy, turn the heat to low, and continue to stir constantly until the sugar is completely melted and no lumps remain. (+/- 10 minutes)
Add the coconut milk/cream by the spoonful, and mix vigorously
Add the salt and vanilla extract
Turn the heat back to high and mix until the mixture is smooth
Allow to cool slightly before pouring over the pudding