Pulled from: http://www.vegetariancookeryschool.com
This is our vegan recipe for sticky toffee pudding.
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding.
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding.
Dietary: vegan
Serves: 6
Serves: 6
Ingredients for sponge
250ml soya milk
100ml water
200g dates
1 level teaspoon bicarbonate of soda
115g vegan margarine
115g soft brown sugar
200g white self raising flour
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
250ml soya milk
100ml water
200g dates
1 level teaspoon bicarbonate of soda
115g vegan margarine
115g soft brown sugar
200g white self raising flour
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Ingredients for toffee sauce
100g golden syrup
200g soft brown sugar
150g vegan margarine
100ml soya cream
1 teaspoon vanilla essence
100g golden syrup
200g soft brown sugar
150g vegan margarine
100ml soya cream
1 teaspoon vanilla essence
Method:
Pre-heat the oven to 190C-Gas5.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.
Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine & sugar until pale & creamy.
Add the date mixture & stir in.
Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soya cream.
Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya icecream.
Pre-heat the oven to 190C-Gas5.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.
Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine & sugar until pale & creamy.
Add the date mixture & stir in.
Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soya cream.
Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya icecream.
