Vegan Gingerbread Sticky Toffee Pudding
Preheat the oven to 170°C (335 C) /gas mark 3.5 and grease a 1 litre pudding basin with dairy-free butter.
- Cook1 h 15 min
- Total1 h 15 min
- Serves6
- LevelEasy
Ingredients
- 120ml GINGERBREAD STICKY TOFFEE PUDDING:
- 200g (7,05 oz) water
- 110g (3,88 oz) dates, chopped
- 110g (3,88 oz) vegan butter
- 200g (7,05 oz) light brown sugar
- 1 tsp. self-rising flour
- 1 tbsp. bicarbonate of soda
- 2 tsp. ground ginger
- 1 tsp. ground mixed spice
- 240ml ground cinnamon
- 2 almond milk, or soy milk
- 2 candied ginger, plus 1 tbsp of the syrup
- 2 knobs apple cider vinegar
- 1tbsp. TOFFEE SAUCE:
- 3 tbsp. golden syrup
- 1 tsp vanilla extract
Method
- Preheat the oven to 170°C (335 C) /gas mark 3.5 and grease a 1 litre pudding basin with dairy-free butter.
- Add the water and dates to a small saucepan and simmer for 5 minutes, until the dates are juicy and have absorbed at least half of the water.
- Meanwhile, cream together the dairy-free butter and sugar. Stir in the flour, bicarbonate of soda and spices.
- Slowly mix in the dairy-free milk and stem ginger and syrup.
- Lastly, stir in the date mixture (including the liquid) and apple cider vinegar. This will react with the rising agents and help make the pudding extra spongy!
- Pour the mixture into the pudding basin and cover with foil. Bake for 50 minutes or until a skewer inserted into the middle comes out clean.
- To make the sauce, add the syrup, vegan butter, sugar and vanilla to a small saucepan over a medium heat, stirring to melt. Simmer the sauce for 5 minutes.
- Prick the pudding a few times with a skewer and pour half the sauce over it, while still warm. Reserve the rest for serving.
- Slice, serve and enjoy!
