Christmas Spiced Sticky Toffee Pudding

Super simple
Super simple
Super simple
Super simple
0:50 m

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.

Start cooking ➞




For the pudding

<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tbsp golden syrup<item-todo-done><item-todo-done>6 tbsp canned coconut cream<item-todo-done><item-todo-done>200g dates<item-todo-done><item-todo-done>350ml plant-based milk<item-todo-done><item-todo-done>1 ½ tsp bicarbonate of soda<item-todo-done><item-todo-done>315g plant-based butter<item-todo-done><item-todo-done>300g dark brown sugar<item-todo-done><item-todo-done>180g white self-raising flour<item-todo-done><item-todo-done>½ tsp ground nutmeg<item-todo-done><item-todo-done> pinch of ground cloves<item-todo-done><item-todo-done>75g walnuts toasted, roughly chopped<item-todo-done><item-todo-done>100g walnuts<item-todo-done>

For the brandy cream

<item-todo-done>1 tbsp vanilla extract<item-todo-done><item-todo-done>4 tbsp icing sugar<item-todo-done><item-todo-done>2 tbsp soft brown sugar<item-todo-done><item-todo-done>3 tbsp brandy<item-todo-done><item-todo-done>300g cashews - well soaked<item-todo-done><item-todo-done>100ml coconut milk<item-todo-done>

Before you start

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

Toast the walnuts and prep the dates

  • 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
  • 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

Make the batter and cook

  • 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, cloves and salt, and stir them through a few times with a spoon until just combined, but not over mixed
  • 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

Make the sticky toffee sauce

  • 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

For the cashew cream

  • While the tart is baking, make the cashew cream
  • Place all the ingredients in a high speed blender and blitz until completely smooth

Finish and serve

  • 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
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