Sticky Toffee Pudding Recipe

Method

1. Preheat the oven to 180 C.
2. Line a 24cm round springform cake tin with baking paper
3. Soak the dates in boiling water for at least 20 minutes
4. Add the apple cider vinegar to the plant milk and stir to combine. Let the mixture sit until it has thickened slightly
5. 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
6. Mix the flour, sugar, baking powder, bicarbonate of soda, ginger, and cinnamon in a large bowl or the bowl of a stand-mixer
7. In a separate bowl, whisk together the milk mixture, and melted coconut oil, until well combined. Mix in the date mixture and molasses
8. Add the wet ingredients into the dry ingredients and mix until combined
9. Pour the mixture into your prepared tin
10. Spread the cooled poached pears evenly over the top of the mixture
11. Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean
12. Allow to cool.
13. Now make the caramel sauce. Add the sugar to a small saucepan and place over high heat, stirring constantly
14. 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)
15. Add the coconut milk/cream by the spoonful, and mix vigorously
16. Add the salt and vanilla extract
17. Turn the heat back to high and mix until the mixture is smooth
18. Allow to cool slightly before pouring over the pudding