Vegan Sticky Toffee Pudding
The Sticky Toffee Pudding is the most popular dessert in tibits restaurants in London. If you haven't enjoyed the pleasure of dining at this vegan haven of yumminess then try baking up this decadent dessert at home... but be warned, it's super sweet but super delicious!
Ingredients
For the pudding
- 6-7 fresh dates
- 3 g root ginger
- 130 g vegetable margarine
- 50 g raw cane sugar
- 130 ml soya milk
- 1 espresso cup of Italian espresso
- 100 g white flour
- 1/2 tsp baking powder
- 1 pinch of ground nutmeg
- 1 pinch of ground cinnamon
For the sauce
- 80 ml maple syrup
- 50 g raw cane sugar
- 80 ml vegan whipping cream
Instructions
- Preheat the oven to 140°C.
- Cut the dates in half, remove the pits and cut into half cm thick slices. Peel the ginger and finely slice. Mix the dates and ginger with the margarine and the raw cane sugar to form a smooth mixture. Add the remaining ingredients and fold into the date mixture.
- Fill a non greased cake tin with the mixture and bake in the middle of the preheated oven for 40 to 50 minutes.
- In the meantime, boil down the ingredients for the sauce by half in a small pan on a low heat for 5 to 8 minutes. Pour the warm sauce over the still warm pudding and allow to cool.
- Note: The dessert can be eaten warm or cold and with any fresh fruit or a scoop of dairy-free ice cream. The sticky toffee pudding tastes even better the next day.
Recipe from Vegan Love Story: Tibits & Hiltl: The Cookbook by Reto Frei and Rolf Hiltl, with photography by Juliette Chretien, New Internationalist Publications Ltd, £27