Vegan Sticky Toffee Pudding
User Reviews
5.0
33 reviews
Excellent
Vegan Sticky Toffee Pudding
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An eggless sticky toffee pudding recipe made with dates and brown sugar for extra indulgence!
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Ingredients
- 200 g pitted and chopped dates (1+⅛ cup)
- 240 ml Boiling hot black tea (1 cup)
- 80 g Dairy-free margarine (~5 tablespoons)
- 150 g soft light brown sugar (¾ cup, packed)
- 1 Teaspoon vanilla extract
- 190 g self-raising flour (1+½ cups)
- ½ Teaspoon baking soda (bicarbonate of soda)
For the sticky toffee sauce:
- 120 g Dairy-free margarine (½ cup)
- 150 g soft light brown sugar (¾ cup, packed)
- 60 ml full-fat coconut milk (¼ cup)
Instructions
For the sticky toffee sauce:
Assembly:
Notes
- Leftovers can be reheated in the microwave, or in the oven for 20 minutes at 180°C/350°F.
- *The sauce might be a bit runny at this point but it will thicken slightly as it cools.
- Store in the fridge in an airtight container for up to 4 days. Reheat before serving if desired.
- If your serving sauce becomes too thick when cool, add a splash of boiling water to make it runny again. If it's too runny, put it back on the heat for another minute or two.
- Leftovers can be reheated in the microwave, or in the oven for 20 minutes at 180°C/350°F.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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