Kate Fowler
Sometimes you just need a comforting classic and this vegan sticky toffee pudding really hits the spot.
For the pudding:
250ml soya milk
100ml water
200g dates
1 tsp bicarbonate of soda
115g dairy-free margarine
115g soft brown sugar
200g white self-raising flour
1/8 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cinnamon
6 walnut halves, optional
For the toffee sauce:
100g golden syrup
200g soft brown sugar
150g dairy-free margarine
100ml soya cream
1 tsp vanilla essence
Sometimes you just need a comforting classic and this vegan sticky toffee pudding really hits the spot.
To make the sponge:
1. Chop the dates into quarters and put them in a small saucepan. Cover them with the soya milk and water and simmer until they are soft.
2. Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture.
3. Leave to cool a little for about 15 minutes.
4. Pre-heat the oven to 190C/Gas 5.
5. Grease and line a 20cmx 20cm shallow cake tin with baking parchment.
6. Beat together the margarine and sugar until creamy. Add the date mixture and stir in.
7. Mix the spices into the sieved flour. Then fold the flour into the sponge mixture and spoon the this into the prepared tin.
8. Bake in the pre-heated oven for 30 minutes or until the sponge bounces back when pressed.
To make the sauce:
1. Melt the syrup, margarine, sugar and vanilla essence in a small saucepan.
2. Simmer for 5 minutes without stirring.
3. Leave to cool slightly and then stir in the soya cream.
4. Prick the pudding all over and pour half the hot sauce over the pudding. Serve the rest with the pudding and, if you like, a scoop of vanilla soya ice cream and walnuts to decorate.
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