- Sticky Toffee Pudding With Caramel Sauce.jpg (27.69 KiB) Viewed 543 times
Preparation Time: 35 - 40 minutes
Cooking time: 30 minutes + making caramel sauce
Serves: 9
No nutritional information available.
Ingredients
For the toffee pudding:
- 150g (5oz) dates, de-stoned
- 480ml (17fl oz) dairy free milk
- 2 tsp cider vinegar
- 425g (15oz) self raising flour
- 440g (16oz) caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 120ml (4fl oz) sunflower oil
- 2 tbsp black treacle
For the caramel sauce:
- 180g (6½oz) caster sugar
- 4 tbsp dairy free cream
- 4 tbsp dairy free milk
Method
For the toffee pudding:
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a deep 23cm (9in) square tin with greaseproof paper. Place the de-stoned dates in a bowl of hot water and leave to soak for 20 minutes. Once soaked, drain and place them in a food processor or a blender and whizz until soft and paste like. Set aside.
2. In a bowl, whisk the milk with the cider vinegar until fully combined. Set aside for 10 minutes to curdle - this creates a vegan buttermilk. In a large mixing bowl, sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well to combine.
3. Add the oil to the buttermilk and whisk to combine. Add the buttermilk mixture and the treacle to the dry ingredients and mix. Fold in the dates.
4. Pour the batter into the prepared tin. Make sure to tap the tin on the worktop to remove any air bubbles. Place the tin in the centre of the pre-heated oven and bake for 28 - 30 minutes. You will know it's done when it is springy to the touch and a knife or skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin on a cooling rack while you make the caramel sauce.
For the caramel sauce:
1. Get all the ingredients ready before you start. Place the sugar into a medium sized pan over a low - medium heat, stirring continuously with a wooden spoon or whisk for 5 - 8 minutes until the sugar melts. Make sure it doesn't burn.
2. When the sugar has completely melted and is golden, turn off the heat. Leave for a few seconds, then carefully add the cream and immediately stir vigorously. It will steam and bubble, but keep stirring.
3. When the caramel starts to cool down, stir in the milk. Place the pan back over a low - medium heat and bring it back to the boil. It will begin to bubble - keep stirring for another 1 - 2 minutes.
4. Turn off the heat and pour the sauce into a heatproof container. Once cool, place in the fridge to set. It will thicken as it cools. Allow the sauce to cool slightly before serving, then drizzle over the sponge and enjoy. You can store the leftover caramel sauce in an airtight container in the fridge for a few weeks.
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