I don’t think there is a better dessert in the world than my favorite vegan sticky toffee pudding. This easy recipe gives you six huge servings, and only takes about an hour to bake!
While this vegan sticky toffee pudding recipe shows you how to make your own toffee sauce, there are some pre-made vegan toffee sauces out there, but, fresher is better!
This vegan dessert goes really well with a small scoop of vegan ice cream (almond works well with this recipe).
Pre-heat your oven and line a 20cm by 20cm baking tray or shallow cake tin with baking paper.
Chop the dates in half and place them in a small saucepan along with the 250ml of soy milk and 100ml of water.
Simmer this until the dates are soft.
Take the saucepan off the heat and add the bicarbonate of soda. Leave this mixture to cool
Beat together the 115mg of vegan margarine along with the 115g of soft brown sugar, this should turn in to a pale creamy mixture.
Add the date mixture slowly and stir it thoroughly together.
Mix the spices (Nutmeg, ginger, and cinnamon) in to the flour and then sieve the flour in sponge mixture whilst folding.
Once mixed pour the mixture in to your cake tin.
Place the mixture in the oven and bake for around 30 minutes.
While the sponge is cooking, you can work on the sauce
Melt the golden syrup, 200g brown sugar, 150g vegan margarine and 1tsp vanilla essence together in a small saucepan.
Simmer the sauce mixture for 5 minutes, you shouldn't have to stir at this point.
Cool slightly, and then stir in the soy cream.
Once the puddings are ready pour the sauce over them and serve whilst hot!