Amy's grandpa loves a sticky toffee pudding - and he has very high standards! We had the perfect recipe for him before, which included eggs, so had to work hard to mimic the recipe using vegan alternatives. We think we've found the perfect recipe to satisfy your sticky toffee pudding cravings!
Ingredients
200g Medjool Dates
250ml black tea (only dip in the teabag for a few seconds)
1/2 tsp bicarbonate of soda
360g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125ml almond milk
1/2 cup (4 tbsp) alpro plain yoghurt
150g granulated sugar
75ml neutral oil
4 tbsp lemon juice
2 tsp vanilla extract
1 tsp mixed spice
100g stork margerine
100g light brown sugar
142ml vegan double cream - single cream works as well with a pinch of flour!
Method
Preheat the oven to 200 degrees celcius.
Cut the Medjool dates into small pieces, removing the stone. Pour the black tea into a saucepan with the Medjool dates and boil them for 3-4 minutes to soften them. Then, add in the bicarbonate of soda and leave to one side.
In a separate bowl, make a cake batter. Mix together the dry ingredients: flour, baking powder, bicarbonate of soda and salt. Then, add in the almond milk, plain yoghurt, granulated sugar, oil, lemon juice and vanilla extract. Whisk together so that the batter is smooth but be careful not to over whisk.
Fold in the mixed spice and the Medjool date mixture.
Pour into a glass oven dish or individual ramekins - you may also wish to make them into muffins instead!
Cook in the oven for 20 - 25 minutes, or until a skewer comes out clean.
Meanwhile, make the sticky toffee sauce: melt the butter in a saucepan and add in the sugar - mix together and then stir through the double cream. Ensure that the ingredients are thoroughly heated through and pour atop of your cake.
Enjoy piping hot with a scoop of vanilla ice cream!