Sticky Toffee Pear Pudding
This is the ultimate sweet and sticky vegan dessert. Sweet, delicious, rich and incredibly moreish! And we made an amazing vegan custard... So good. If you're looking for a scrumptious yet easy dairy free pudding, we recon you will love this one! If you like this, you'll love our cookbook!
Servings
Ingredients
For the sponge
<item-todo-done>2 tbsp golden syrup<item-todo-done><item-todo-done>1 tbsp black treacle<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>250g dates - de-stoned and roughly chopped<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>50g muscovado sugar<item-todo-done><item-todo-done>80g plant-based margarine<item-todo-done><item-todo-done>180g self raising flour<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>¼ tsp ground nutmeg<item-todo-done><item-todo-done>¼ tsp ground ginger<item-todo-done><item-todo-done>1 ripe pear - peeled<item-todo-done><item-todo-done> cored<item-todo-done><item-todo-done> halved and finely sliced<item-todo-done>
For the toffee sauce
<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>150g demerera sugar<item-todo-done><item-todo-done>50g muscovado sugar<item-todo-done><item-todo-done>100g plant-based margarine<item-todo-done><item-todo-done>50g golden syrup<item-todo-done><item-todo-done>80ml plant-based cream<item-todo-done>
For the custard
<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>50g plant-based butter - at room temperature<item-todo-done><item-todo-done>25g plain flour<item-todo-done><item-todo-done>600ml plant-based milk<item-todo-done><item-todo-done>75g icing sugar<item-todo-done><item-todo-done>¼ tsp turmeric<item-todo-done>
Ingredients
For the sponge
<item-todo-done>4 tbsp golden syrup<item-todo-done><item-todo-done>2 tbsp black treacle<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>500g dates - de-stoned and roughly chopped<item-todo-done><item-todo-done>300ml plant-based milk<item-todo-done><item-todo-done>100g muscovado sugar<item-todo-done><item-todo-done>160g plant-based margarine<item-todo-done><item-todo-done>360g self raising flour<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>0.5 tsp ground nutmeg<item-todo-done><item-todo-done>0.5 tsp ground ginger<item-todo-done><item-todo-done>2 ripe pear - peeled<item-todo-done><item-todo-done> cored<item-todo-done><item-todo-done> halved and finely sliced<item-todo-done>
For the toffee sauce
<item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>300g demerera sugar<item-todo-done><item-todo-done>100g muscovado sugar<item-todo-done><item-todo-done>200g plant-based margarine<item-todo-done><item-todo-done>100g golden syrup<item-todo-done><item-todo-done>160ml plant-based cream<item-todo-done>
For the custard
<item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>100g plant-based butter - at room temperature<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>1200ml plant-based milk<item-todo-done><item-todo-done>150g icing sugar<item-todo-done><item-todo-done>0.5 tsp turmeric<item-todo-done>
Before you start
Preheat oven to 180°C | Baking tray | 2 x Saucepan | Mixing bowl | Sieve
For the dates
- Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with a back of a spoon
- Add the vanilla to the pan and take off the heat
- In a separate pan heat the sugars, golden syrup, treacle and margarine until everything has melted
- Stir in the date mixture and take off the heat
- In a bowl mix together the flour, baking powder, spices and salt. Stir the wet ingredients into the dry and mix until just combined
Cook the sponge
- Grease a baking dish (I used 28cmx20cm) and pour the mixture in
- Fan out the pear slices and place on top
- Cook for 35-40 minutes or until the sponge is just cooked in the centre (this may take longer depending on the size of your dish)
For the toffee sauce
- Meanwhile make the toffee sauce. Melt the sugars, margarine and golden syrup in a pan
- Allow to cool slightly then add the vanilla and cream, whisking until it is fully combined
For the custard
- To make the custard put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts
- Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste
- Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce
- Add the icing sugar, vanilla extract and turmeric to the pan and stir it until it's well mixed and take the pan off the heat
- Make sure there are no lumps by whisking it if necessary
- Adjust to get the right consistency with a bit more plant-based milk if necessary
Time to serve
- Pour the toffee sauce over the sponge as soon as it comes out of the oven
- Cut the sponge into squares and serve with a dollop of custard on top