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!
Total Time 1 hourhr10 minutesmins
Ingredients
For the pudding
6-7fresh dates
3groot ginger
130gvegetable margarine
50graw cane sugar
130mlsoya milk
1espresso cup of Italian espresso
100gwhite flour
1/2tspbaking powder
1pinch ofground nutmeg
1pinch ofground cinnamon
For the sauce
80mlmaple syrup
50graw cane sugar
80mlvegan 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.