Sticky toffee pudding
Are you looking for a nice wintery dessert? Well look no further! Sticky toffee pudding is a rich dessert that tastes the best warm. It’s also pretty easy to make
Ingredients
Pudding
100g dried dates
100g self rising flour
30g vegetable/oil oil
60g muscovado or brown caster sugar
50ml milk
2tbsp molasses
1/2tsp baking soda
Toffee sauce
50g vegan butter (I used Naturli block)
60g brown caster sugar
80ml milk
2tbsp molasses
Method
Roughly chop dates, put them in a bowl and pour boiling water over them (enough to cover them). Leave them for at least 30 minutes, then pour the water away and mash dates with a fork (you can mash them just a bit or completely, depends if you like bits in your pudding or not).
Preheat the oven to 180C/160C fan and coat the inside of 6 muffin holes in a tray (or small pudding tins if you have those).
Sift flour and baking soda into a bowl.
In another bowl mix oil, sugar and molasses and then add mashed dates. Add about half of flour and half of milk, fold in gently and then repeat with the rest of flour and milk. Don’t overmix it.
Spoon evenly into tins and bake for 20-25 mins (until risen and brown).
Meanwhile make a caramel sauce - put all ingredients into a small saucepan, bring slowly to the boil (stir frequently) and cook for about 2 minutes.
Serve with sauce over pudding (which you can warm up). It is also nice with vanilla ice cream or custard, up to you.
Notes:
If you have muscovado sugar, use that for both pudding and sauce but it works just fine with brown caster sugar - it only affects colour.