Sunday, 16 February 2020

Sticky Toffee Pudding

A classic British pudding that you will not be able to resist. Ever.

The last time I had a sticky toffee pudding was one of those microwaveable ones which I hate to admit as I like to try desserts that are freshly made. Since no-one has made me one, I thought I'd give it a go, it's been long overdue and I was in need of caramel. Now, are you a custard or ice-cream on the side kind of person?

Check out my other desserts for more inspiration

Banoffee Pie
Victoria Sponge
Spotted Dick


Prep: 15 minutes
Cook: 30-35 minutes
Serves: 9


200g Medjool dates pitted and roughly chopped
200ml Boiling water for the dates
1tsp Baking soda
150g Plain flour
2tsp Baking powder
50g Dark muscavado sugar
50g Light brown sugar
120g Apple puree
120ml Soya milk
75g Vegan butter
Caramel sauce - I use this recipe 


✿Preheat your oven to 180℃ and grease an oven-proof 9x9 inch square dish.
✿Place the dates and baking soda in a bowl, pour over the boiling water and leave to soak for 10 minutes.
✿Using an electric mixer, beat together the butter and both sugars until well mixed then add the milk and apple puree and beat on a low speed.
✿Using a fork, mash the dates as much as you can and then add them to the bowl and mix.
✿Add the flour and baking powder and stir until the you have a smooth mixture.
✿Pour the batter into the baking dish and bake for about 30 minutes or until a knife inserted comes out clean. Make the caramel sauce whilst the pudding is in the oven or make ahead. 
✿As soon as it is out if the oven, poke some holes into the pudding and pour over about a ¼ of your caramel sauce then leave to cool. This is best served at room temperature but can be reheated or put in the fridge. Drizzle over more caramel when serving, I like mine with custard. Enjoy!


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