Vegan Sticky Toffee Pudding
The British weather has been a rollercoaster over the summer, and many of us are now feeling ready to embrace the autumn season. To get you in the mood for the changing season, the experts at Denby Pottery have collected one of their favourite autumnal bakes.
Ingredients:
For the cake
- 50g vegan margarine
- 40g sugar
- 100g pitted dates
- 125ml plant milk
- 1tsp vanilla extract
- 80g plain flour
- 1tsp baking powder
Optional
- 40g caramel protein powder If not using, you may need to add 20-40g of extra plain flour, depending on the consistency
For the sauce
- 100g pitted dates
- 100ml plant milk
- 1/4tsp sea salt
- 1tsp smooth peanut butter
Method:
To make the sauce
- Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.
To make the cake
- Preheat the oven to 180C | Gas mark 4.
- Grease 4 ramekins and set aside.
- In a mixing bowl, cream the sugar and butter until light and fluffy.
- Chop the dates as finely as possible, then place in a saucepan together with the milk and vanilla extract. Simmer over low heat for around 5 minutes, stirring constantly until the dates soften and break apart.
- Take off the heat and let the mixture cool for 2-3 minutes, then add it to the butter and sugar mixture and stir to combine. Sift in the flour, protein powder (if using) and baking soda and mix well.
- Divide the mixture between the four ramekins and bake in the middle of the oven for approximately 20 minutes. Serve warm.
