Vegan Sticky Toffee Pudding
User Reviews
5
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 dates 1+⅛ cup, pitted and chopped
- 240 ml black tea 1 cup, boiling hot
- 80 g Dairy-free margarine (~5 tablespoons)
- 150 g brown sugar ¾ cup, packed, soft, light
- 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 brown sugar ¾ cup, packed, soft, light
- 60 ml coconut milk ¼ cup, full-fat
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
33 reviews
Excellent
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