Vegan Sticky Toffee Pudding Recipe

Vegan sticky toffee pudding

  • serves 8
  • Easy

Let warming spices and a rich toffee sauce (made with homemade cashew cream) do the talking with this vegan sticky toffee pudding recipe

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This recipe comes from vegan expert Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.

Richard says: There’s something beautifully indulgent and warming about this sticky toffee pudding. The delicate sponge is packed with spices and the toffee sauce is rich with dark brown sugar. My recipe uses a home-made cashew cream to make the sauce (if you have a nut allergy, you can simply exchange the cashews for sunflower seeds to make the entire recipe completely nut-, dairy- and egg-free).”

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Ingredients

  • pitted dates 200g
  • ground psyllium husks 2 tsp
  • soft dark brown sugar 140g
  • vegan butter 160g, at room temperature
  • plant milk 150ml
  • apple cider vinegar 1 tsp
  • vegetable oil 50ml
  • vanilla extract 1 tsp
  • plain flour 175g
  • fine sea salt ½ tsp
  • baking powder 1 ½ tsp
  • bicarbonate of soda 1 tsp
  • ground nutmeg ½ tsp
  • ground cinnamon 1 tsp
  • ground ginger ½ tsp

SAUCE

  • raw cashews 80g
  • vanilla extract 1 tsp
  • soft dark brown sugar 180g
  • vegan butter 75g

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and butter a deep 20m x 20cm baking tray or brownie tin.

  • Step 2

    In a bowl, cover the dates with 150ml of just-boiled water and leave to sit for 10 minutes. In a small bowl, combine the ground psyllium husks with 2 tbsp of water. Mix well and leave to thicken.

  • Step 3

    In a measuring jug, combine the plant milk and apple cider vinegar. Mix together and leave to thicken (don’t worry if it curdles slightly).

  • Step 4

    Beat together the sugar and butter with electric beaters then add the plant milk mixture, vegetable oil and vanilla. Beat to combine (don’t worry if the mixture looks split).

  • Step 5

    Once the dates have soaked, add the soaked psyllium husk mixture and use a hand blender to whizz to a paste. Add the paste to the sugar and butter mixture, and beat to combine.

  • Step 6

    Mix together the remaining pudding ingredients. Add to the batter and beat gently and very briefly until just combined (don’t overwork the batter). Pour or spoon the batter into the tin and bake in the oven for 25 minutes.

  • Step 7

    Meanwhile, make the sauce by putting the cashews into a high-speed blender and pouring in 240ml of just-boiled water. Leave to soak for 30 minutes. Once soaked, blitz the cashews and the water together until very smooth and creamy.

  • Step 8

    Put the dark brown sugar and vegan butter into a pan and heat until the butter is melted, stirring frequently. Add 150g of the cashew cream, reduce the heat to medium-low and cook for 5 minutes, whisking, until the sugar has melted and the mixture is simmering gently and becoming darker and thickened.

  • Step 9

    Once the pudding is cooked, allow it to cool for 15 minutes before gently pricking 20 times with a cocktail stick. Pour half the toffee sauce over the sponge while still in the tin. Slice and serve with ice cream and a drizzle of the remaining sauce, if you like.

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