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Christmas Spiced Sticky Toffee Pudding
A vegan Christmas is not complete without a scrumptious desert of dreams and we think one of the best vegan desert ideas this Christmas, or any day for that matter is a sticky toffee pudding!
YUM!
This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! This recipe is such a classic, the nation's favourite dessert. This vegan sticky toffee pudding will melt in your mouth and sink it's magical christmas spiced flavours into your chops!
It's a fantastic dessert option this Christmas.
Ingredients
For the pudding
- 200g dates
- 350ml plant-based milk
- 1 tsp vanilla extract
- 1½ tsp bicarbonate of soda
- 315g dairy-free butter
- 300g dark brown sugar
- 180g white self-raising flour
- 1⁄2 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Pinch of ground cloves
- 1 tsp salt
- 75 walnuts, toasted and roughly chopped
- 2 tbsp golden syrup
- 6 tbsp canned coconut cream
Brandy Cream
- 300g soaked cashews
- 100ml of coconut milk
- 1 tbsp of vanilla extract
- 4 tbsp icing sugar
- 2 tbsp soft brown sugar
- 3 tbsp of brandy
- 100g walnuts
Method
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1.
You will need...
Preheat oven to 160°C | Small saucepan on medium heat | 25 x 15 x 5 cm ovenproof dish greased with dairy-free butter or 8 dariole moulds, greased with dairy free butter | High speed liquidiser
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2.
Spread the walnuts out onto a tray, put the tray in the oven and bake the walnuts for 10 minutes until lightly toasted | Put the walnuts to one side
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3.
Cut the dates into small pieces, removing the stones as you go | Put them in the saucepan along with the plant-based milk and vanilla extract and cook until the dates are soft, about 10 minutes
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4.
Take the pan off the heat and stir in the bicarbonate of soda | Let the liquid cool to room temperature | Add 115g of the dairy-free butter and 100g of the sugar | Add the flour, nutmeg, ginger, cinnamon and salt, and stir them through a few times with a spoon until just combined, but not over mixed
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5.
Pour the mixture into the greased dariole moulds, put the dishes in the oven and bake for 35–40 minutes, until risen and a skewer inserted into the centre of the sponges comes out clean
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6.
Meanwhile, clean the saucepan and put it back on a medium heat | Put the golden syrup, the remaining 200g brown sugar and the remaining 200g dairy-free butter into the pan, stir and reduce the heat to low | Cook for 5 minutes until you have a syrup | Remove the pan from the hob, allow it to cool slightly and then stir in the coconut cream | Pour into a small jug
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7.
While the tart is baking, make the cashew cream | Place all the ingredients in a high speed blender and blitz until completely smooth
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8.
Remove the puddings from the moulds, place them in bowls, drizzle over toffee sauce, sprinkle over the walnuts, spoon on the brandy cream and serve
