Thanks for viewing this post 😊
For my video recipe click HERE
For the written recipe see BELOW
Serves 6
Ingredients: (conversions in grams are approximate)
For the Sticky Date / Sticky Toffee Pudding:
2 cups (300g) dried dates (If using fresh dates see *note at bottom)
1 cup (250ml) boiling water
1 tsp (4g) baking / bicarb soda
1 cup (130g) self raising flour
1 cup (200g) brown sugar
Pinch (1g) salt
1/2 cup (125ml) vegan butter, melted
For the Caramel Sauce:
1/2 cup (100g) brown sugar
1 tbsp (10g) cornflour / cornstarch
2 tbsp (30g) vegan butter
1/2 cup (125ml) plant milk
Method:
1. Chop the dates, add them to a bowl with the boiling water and baking soda, stir to combine. Soak for 10 minutes.
2. Preheat oven to 180C or 350F.
3. Prepare cake tin with oil or a liner.
4. Add flour, sugar, salt and melted vegan butter to a bowl, stir to combine.
5. Pour in soaked dates with the liquid.
6. Stir to form a batter, pour into prepared tray.
7. Bake for 40-45 minutes until cooked through and golden brown.
8. Meanwhile, make the caramel sauce. Over low heat add the sugar, cornflour, vegan butter and plant milk. Whisk to combine.
9. Increase heat, bring the sauce to a boil while whisking and then turn the heat off. Sauce should have thickened.
10. Once the pudding is cooked, cut into pieces, and spoon over the caramel sauce and top with vegan ice cream. Enjoy this delicious caramel dessert.
*Note: If you use fresh dates don't soak them and only use 3/4 cup of boiling water. These can be added directly to the flour and sugar bowl.
by YouCanChangeVegan
4 Comments
Thanks for viewing this post 😊
For my video recipe click [HERE](https://youtu.be/XafH_68wkQk)
For the written recipe see BELOW
Serves 6
Ingredients: (conversions in grams are approximate)
For the Sticky Date / Sticky Toffee Pudding:
2 cups (300g) dried dates (If using fresh dates see *note at bottom)
1 cup (250ml) boiling water
1 tsp (3g) baking / bicarb soda
1 cup (130g) self raising flour
1 cup (200g) brown sugar
Pinch (1g) salt
1/2 cup (125ml) vegan butter, melted
For the Caramel Sauce:
1/2 cup (100g) brown sugar
1 tbsp (10g) cornflour / cornstarch
2 tbsp (30g) vegan butter
1/2 cup (125ml) plant milk
Method:
1. Chop the dates, add them to a bowl with the boiling water and baking soda, stir to combine. Soak for 10 minutes.
2. Preheat oven to 180C or 350F.
3. Prepare cake tin with oil or a liner.
4. Add flour, sugar, salt and melted vegan butter to a bowl, stir to combine.
5. Pour in soaked dates with the liquid.
6. Stir to form a batter, pour into prepared tray.
7. Bake for 40-45 minutes until cooked through and golden brown.
8. Meanwhile, make the caramel sauce. Over low heat add the sugar, cornflour, vegan butter and plant milk. Whisk to combine.
9. Increase heat, bring the sauce to a boil while whisking and then turn the heat off. Sauce should have thickened.
10. Once the pudding is cooked, cut into pieces, and spoon over the caramel sauce and top with vegan ice cream. Enjoy this delicious caramel dessert.
*Note: If you use fresh dates don’t soak them and only use 3/4 cup of boiling water. These can be added directly to the flour and sugar bowl.
This looks so yummy
Hi! I really want to make this and have everything except vegan butter. Is it possible to substitute with coconut oil? Thank you.
yummmm looks so good