Sticky Toffee Pudding
This is one of our favourite dessert recipes, made using Sweet Freedom caramel syrup for natural sweetness and a mouthwatering taste. Whether you’re making dinner for friends or family, or just looking to get creative in the kitchen, this is a recipe that anyone can make at home, so what are you waiting for?
Serves
Ingredients
For the sticky toffee sponge
<item-todo-done>200g plain flour<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>100g melted plant-based butter - plus more for lining the ramekins <item-todo-done><item-todo-done>120ml almond milk<item-todo-done><item-todo-done>100g Sweet Freedom Caramel Syrup<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done>
For the sauce
<item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>200ml plant-based double cream<item-todo-done><item-todo-done> Pinch of flaky sea salt<item-todo-done><item-todo-done>100g Sweet Freedom Caramel Syrup<item-todo-done>
Before you start
Preheat the oven to 180ºC, fan setting | 4 ramekins lined with plant-based butter | Large mixing bowl | Whisk | Small saucepan | Baking tray
Make the batter
- In a large mixing bowl, whisk together the flour and baking powder until there are no lumps
- Pour in the melted plant-based butter, along with the almond milk, caramel syrup and vanilla extract
- Whisk until a smooth batter comes together
Divide the batter and cook
- Equally divide the batter between all of the lined ramekins
- Cook for 15-20 minutes until risen but still a little soft in the middle
While the sponges cook, make the sauce
- Place the the sauce ingredients into a small pan over a medium-low heat and cook until it begins to simmer
- Once simmering, cook for 5-10 minutes until it comes together and a creamy sauce forms
Time to serve
- Once the sponges are cooked, remove from the oven and flip each onto a serving plate
- Pour equal amounts of the hot sauce over the top of the sponges before serving