Vegan Sticky Toffee Puddings
Yes, this is a wintery dessert, and yes, it’s spring, but who cares. Sticky toffee pudding pretty much changed my world when I first discovered it as a moderately obese northern pre-teen and it’s one of those desserts which I have ached for ever since going vegan. BUT NO MORE!
This guy is so deliciously light and moist without being stodgy. The caramel sauce is super smooth and I borderline want to drink a glass-full of it. You’ll see. MAKE IT!
For the Puddings
200g pitted dates
150ml boiling water
140g dark brown sugar
160g vegan butter (at room temperature)
150ml oat milk
50ml vegetable oil
175g plain flour
1/4 tsp fine sea salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground ginger
For the Sticky Toffee Sauce
40g raw cashews
120g boiling water90g dark brown sugar
1/2 tsp vanilla extract
To Make the Puddings
Preheat the oven to 180c and grease the wells of an x8 mini bundt tray or a x12 deep muffin tin. Set aside.
In a medium bowl, cover the dates with the boiling water and leave to sit for 10 minutes.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the dark brown sugar and vegan butter together on high speed until smooth. Add the oat milk and the vegetable oil and beat to combine (don’t worry if the mix looks split - all will be fine!)
Once the dates have soaked, blend them (along with the soaking water) to a paste with a hand blender or a high speed blender. Add the paste to the butter and sugar mixture in the stand mixer and beat to combine.
In a medium bowl, mix together the remaining pudding ingredients. Add to the batter in the stand mixture and beat gently and very briefly until just combined (don’t overwork the batter).
Fill the prepared mini bundt or muffin tins and place in the oven to bake for 20 minutes. While baking, make the sauce.
To Make the Sticky Toffee Sauce
Place the cashews in the large cup of a high speed blender and cover with the boiling water. Leave to soak for a minimum of 30 minutes. Once soaked, blitz the cashews and the water together until very smooth and creamy.
In a medium saucepan, place the light brown sugar and top with 150g of the cashew cream. Place over low heat and cook for around 3 minutes or until the sugar has melted and the mixture is simmering gently - it should resemble a thick caramel (if still very runny, cook for a little longer until thick)
Carefully turn out the puddings while still slightly warm. Drizzle with the sauce and serve with a scoop of Vegan Cashew Milk Ice Cream.