This is the ultimate Vegan Sticky Toffee Pudding with a moist, date filled sponge, syrupy caramel sauce and vanilla custard . With only 30 minutes prep time required, this is quick recipe meaning more time to spent devouring this heavenly pudding.
Sticky Toffee Pudding – the finest British dessert?
Sticky toffee pudding is the classic British dessert, found in old men’s pubs and pretentious high end restaurants. I honestly think it brings us together as country; there would be no 50/50 split if there was ever a referendum on the subject. It is ideal for those cool, overcast days when you just want to curl up on the sofa and eat a devilishly delicious dessert that is both fancy and stodgy (in the best way of course).
The ingredients
I’ve used extra warming spices including ginger, cinnamon and nutmeg. Don’t be tempted to scrimp on the quantities as you want to ensure that every mouthful is full of the best gingery flavour. I find the spices nicely balance out the sweet dates. Although any dates will suffice, I prefer medjool dates for their toffee like notes, and after all this is a sticky toffee pudding.
The method
Heat the dates and soy milk to a boil, then simmer for 5 minutes until softened. Stir in the bicarbonate of soda; the mixture will lightly foam. The bicarbonate of soda is the trick to getting a light, delicate sponge. Next, using an electric whisk, mix the butter, sugar and vanilla. Whisk in the date mixture. Next fold in the sieved flour, baking powder, salt and spices. Turn out into the pudding tins and bake for 22 minutes at fan 160C.
The caramel sauce is deceptively easy to make. Simply bring the sugar and butter to a boil, simmer for a further minute, turn off the heat and allow to cool slightly. Pour in the soya cream, vanilla and a good pinch of salt. Then drizzle the thick toffee sauce over the date puddings.
How do you avoid lumps in custard?
Bring the ingredients for the custard to a boil. Continue boiling for a minute while stirring continuously. Reduce the heat to a simmer and stir until lightly thickened.
If cooled down too quickly custard can quickly turn lumpy. To prevent any lumps submerge the base of the saucepan in cold water and stir gently for 3 minutes. This recipe is for a crème anglaise, which is a lightly thickened pouring custard that pairs well with the heavier sticky toffee pudding. If you prefer a thicker custard simply double the quantity of cornstarch.
Leave a comment and let me know how you get on making this vegan sticky toffee pudding. I would love to see your creations over on instagram!
More autumnal desserts
Vegan Sticky Toffee Pudding
Ingredients
For the toffee pudding
- 200 g dates chopped
- 350 mls unsweetened soy milk
- 1 tsp bicarbonate of soda
- 115 g vegan butter
- 50 g light brown sugar
- 50 g dark muscovado sugar
- 1 tsp vanilla bean paste
- 200 g self raising flour sieved
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the caramel sauce
- 75 g vegan butter
- 125 g light brown sugar
- 50 mls soya cream
- 1.5 tsp vanilla bean paste
- Pinch of salt
For the crème anglaise
- 200 mls soya milk unsweetened
- 100 mls soya cream
- 2 tbsp cornstarch
- 40 g caster sugar
- 1 tsp vanilla bean paste
- Pinch of turmeric
Instructions
- Grease and flour 6 pudding tins. Pre heat the oven to 180C / 160C fan.
- In a saucepan, bring the dates and soy milk to a boil, then simmer for 5 minutes until softened. Remove from the heat and stir in the bicarbonate of soda.
- Use an electric whisk to combine the butter, sugar and vanilla. Whisk in the date mixture and then gently fold in the flour, baking powder, salt and spices.
- Pour the mixture into the pudding tins, leaving an inch from the rims. Bake for 22 minutes at 200C / 160C fan.
- Meanwhile prepare the caramel sauce. Bring the sugar and vegan butter to a boil, simmer for a further minute, turn off the heat and allow to slightly cool. Whisk in the soya cream, vanilla and pinch of salt.
- Next prepare the crème anglaise. Add all the ingredients to a saucepan. Bring to a boil, and continue to boil for a further minute while vigorously whisking the vanilla sauce. Reduce to a simmer and continue whisking until lightly thickened, this should take a minute or two. To prevent any lumps from forming, cool the custard down by submerging the base of saucepan in cold water and stir gently for 3 minutes.
- Return to the puddings. They should be well risen and slightly firm to the touch. Insert a skewer and check it comes away clean. Remove the toffee puddings from the oven and allow to cool for 5 minutes, then turn out onto plates. Pour the caramel sauce over the puddings and serve alongside the crème anglaise.
Made a really special treat for my newly vegan husband. Will be making again!
This was to die for! Used coconut cream instead of soy as that was all i had to hand. Hands down better than non vegan version, texture was just spot on.