"Sticky Toffee Pudding is a classic English dessert, delicious, comforting and rich. This amazing recipe for vegan Ginger Sticky Toffee Pudding is a fantastic alternative for Christmas and the New Year. Best served with vegan cream or ice cream."
Vegan Gingerbread Sticky Toffee Pudding
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Prep time: 20mins
Cook time: 1hr 15mins
Serves or Makes: 6 portions
Recipe Card
ingredients
- 200 gram none dates
- 260 gram roughly chopped butter
- 120 milliliter none spring water
- 310 gram none light brown sugar
- 200 gram none self raising flour
- 5 gram none bicarbonate of soda
- 15 gram none ginger powder
- 5 gram none cinnamon powder
- 10 gram none mixed spice powder
- 240 milliliter none cashew or almond milk
- 55 milliliter none golden or maple syrup
- 15 milliliter none apple cider vinegar
- 5 milliliter none vanilla extract
Method
Step 1
Grease a pudding bowl with butter.
Step 2
Pre-heat your oven to 170 centigrade or 340 Fahrenheit.
Step 3
Heat a small saucepan over a low heat and add the water and the dates. Stir until the dates are soft and the water has reduced by half. If the dates aren’t soft and the water has overly reduced add more.
Step 4
Add the butter and sugar to a large bowl and stir until they are creamed together.
Step 5
Next, sieve the flour, the spices and the bicarbonate of soda into the bowl slowly, and stir thoroughly into the creamed sugar/butter. The mixture will be quite lumpy.
Step 6
Add the milk and the golden syrup, stirring slowly to combine, until the mixture is creamy and smooth.
Step 7
Finally, stir in the dates and their liquid, and the apple cider vinegar.
Step 8
Pour the mixture into your pudding basin and cover with silver foil. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the pudding.
Step 9
Sauce: Add the golden syrup, butter, sugar and vanilla extract to a small saucepan over a low/medium heat, stirring constantly until the sugar has completely melted.
Step 10
Serve the pudding topped with the sauce, or with the sauce in a jug.