Move over Christmas pudding…
Let’s talk about dates. It’s hard to believe something so gooey and sweet could be classed as a fruit, but these all natural candies really are one of your five a day. They’re packed with fibre, antioxidants and minerals that support your body head to toe, including potassium and magnesium. Plus, they’re a key part of the caramel-y flavour in this sticky toffee pudding. Before you ask, this isn’t a no-sugar zone. But it is a totally vegan, gut-loving dessert that will go down a treat with whoever you’re spending the festive period with. And that’s a holiday miracle.
Vegan sticky toffee pudding recipe
Serves: 9
Prep: 15 minutes
Cooking time: 30-35 minutes
INGREDIENTS:
230g pitted dates
80g vegan margarine
120g dark muscovado sugar
1 tsp vanilla extract
1 tsp bicarbonate of soda
1 tbsp apple cider vinegar
200g plain flour
2 tsp baking powder
100ml plant-based milk
For the toffee sauce:
80g dark muscovado sugar
80g vegan margarine
140ml vegan single cream
METHOD:
- Preheat the oven to 180°C fan and line a square 20cm oven-proof dish with baking paper.
- Soak the dates in 200ml of hot water while you complete the next steps.
- Cream the margarine, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar.
- Gently stir in the flour, baking powder and milk.
- Blend the dates with the water until smooth and mix into the pudding mixture.
- Pour the mixture into the dish, then bake for 30-35 minutes or until a toothpick comes out clean.
- Make the toffee sauce by heating all the ingredients in a small saucepan until boiling, then turn the heat down and simmer for 3-5 minutes. Remove from the heat and leave for a few minutes to thicken.
- Serve a big slice of pudding with a generous drizzling of toffee sauce.
Recipe and images courtesy of So Vegan.
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