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!

  1. For the Poached Pears:
  2. – 4 large firm, ripe pears, peeled and sliced into quarters
  3. – 3 cardamom pods
  4. – 1 cinnamon stick
  5. – 2 star aniseed
  6. – 2 cloves
  7. – ½ cup white sugar
  8. – 2 cups cold water
  9. For the Sticky Toffee Pudding:
  10. – ½ cup pitted dates
  11. – 1 tsp molasses (blackstrap molasses works well, too)
  12. – 220g self raising flour
  13. – 220g of treacle sugar (brown sugar will do, but you may want to add extra molasses for depth of flavor and a richer colour)
  14. – ½ tsp baking powder
  15. – ½ tsp bicarbonate of soda
  16. – ½ tsp ground ginger
  17. – 1 tsp ground cinnamon
  18. – 1 cup vegan milk of choice
  19. – 1 tsp apple cider vinegar
  20. – ¼ cup coconut oil (melted)
  21. For the Caramel Sauce:
  22. – 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)
  23. – 1 cup white sugar
  24. – 1 tsp salt
  25. – 1 tsp vanilla extract

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

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