Vegan Christmas Spiced Sticky Toffee Pudding Bosh TV

Christmas Spiced Sticky Toffee Pudding

  • Super simple
  • 0:50 m
  • 21 ingredients

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.

Serves: 4

Ingredients

For the pudding

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

For the brandy cream

  • 1 tbsp vanilla extract
  • 4 tbsp icing sugar
  • 2 tbsp soft brown sugar
  • 3 tbsp brandy
  • 300g cashews - well soaked
  • 100ml coconut milk

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

Step 1

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

Ingredients

  • 1 tsp vanilla extract
  • 200g dates
  • 350ml plant-based milk
  • 75g walnuts toasted
  • roughly chopped
  • 100g walnuts

Step 2

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

Ingredients

  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 ½ tsp bicarbonate of soda
  • 315g plant-based butter
  • 300g dark brown sugar
  • 180g white self-raising flour
  • ½ tsp ground nutmeg
  • pinch of ground cloves

Step 3

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

Ingredients

  • 2 tbsp golden syrup
  • 6 tbsp canned coconut cream

Step 4

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

Ingredients

  • 1 tbsp vanilla extract
  • 4 tbsp icing sugar
  • 2 tbsp soft brown sugar
  • 3 tbsp brandy
  • 300g cashews - well soaked
  • 100ml coconut milk

Step 5

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