Sticky Toffee Pudding
Course: DessertCuisine: British, Education, Care, HospitalityDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
30
minutesIndulge in the rich and decadent flavours of our Plant-Based Sticky Toffee Pudding! This vegan-friendly dessert features a moist, date-filled sponge cake topped with a luscious toffee sauce. Perfect for satisfying your sweet tooth, this pudding is both delicious and dairy-free.
Ingredients
- For the pudding
400 g 400 Chopped sugared dates
500 ml 500 Oat milk
200 ml 200 Water
2 tsp 2 Bicarbonate of soda
250 g 250 Flora Plant Butter (Unsalted)
250 g 250 Light brown sugar
400 g 400 Self raising flour
1 tsp 1 Ground cinnamon
- For the toffee sauce
150 g 150 Flora Plant Butter (Unsalted)
3 3 Pears (peeled, cored & chopped)
100 g 100 Caster sugar
200 g 200 Dark brown sugar
1 tin 1 Full fat coconut milk
Directions
- For the pudding
- Preheat oven to 180C and line a cake tin with baking paper.
- Add dates, oat milk and water to a pan and bring to a boil. Cook for 5 minutes until dates have turned into a paste.
- Take date mix off the heat then whisk in bicarbonate soda and let mix cool down.
- Beat together Flora Plant Butter and dark brown sugar until light and fluffy. Add the cooled date mixture and flour and lightly mix until combined.
- Bake for 30 minutes or until cooked through then set aside.
- For the toffee sauce
- In a pan melt Flora Plant Butter, then add chopped pears and cook for 2 minutes on a medium heat.
- Add both caster and dark brown sugars, turn up the heat to bring the mixture to boil. Cooking for 4-5 minutes until sugars have completely dissolved.
- Take off the heat and whisk in coconut milk until sauce texture has formed.
Notes
- Serve with a delicious scoop of dairy-free ice cream!
