Sticky Toffee Pudding

Sticky toffee pudding is a bit of an institution in the UK – people seem unable to resist the warm sticky sponge smothered in rich toffee/butterscotch sauce. Personally I’m not a real fan of stodgy English style puddings (give me a delicate French style pastry any day) but I thought it would be a good pudding for the family to enjoy during the cold winter months.

Inspired by this recipe, the results were pretty good, identical to any sticky toffee pudding you’d come across in a restaurant. Enjoy drizzled with soya/rice cream, or with a scoop of dairy-free ice cream. Be warned though – this is a big filling pudding – not for the faint-hearted!

Sticky Toffee Pudding (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 4

• 1 cup of oat milk
• 100g dates, stoned and chopped
• 1/2 tsp bicarbonate of soda
• 1/2 cup dairy-free spread
• 1/2 cup soft brown sugar
• 1 tsp vanilla essence
• 1 cup self-raising flour
• 1/4 tsp ginger
• 1/4 tsp cinnamon

For the sauce:

• 1/4 cup golden syrup
• 1/2 cup soft brown sugar
• 1 tsp vanilla essence
• 1/3 cup dairy-free spread
• 1/4 cup soya cream

- Preheat the oven to 190 degrees centigrade/Gas Mark 5

- Thoroughly grease 4 pudding moulds

- Add the dates to the oat milk and simmer for 5-10 minutes, until dates are soft. Blitz, stir in the bicarb and set aside to cool.

- Cream together the spread and sugar until light and fluffy.

- Stir in the vanilla.

- Pour in the date/oat milk mix, and stir to combine.

- Sift in the flour and spices.

- Gently mix to make a wet dough with no lumps of raw flour.

- 1/2 fill the pudding moulds.

- Bake for 30-40 minutes until the sponge is set and golden.

- Cool on a wire rack before removing the mould.

- To make the sauce, melt together the syrup, sugar, spread and vanilla. Bring to the boil and simmer for 5-10 minutes.

- Take off the heat and stir in the soya cream.

- Leave to cool, then to serve pour the sauce over the sponge.

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