Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan sticky toffee pudding. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan sticky toffee pudding is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Vegan sticky toffee pudding is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan sticky toffee pudding:

1. Prepare 170 g dates (dried or fresh)
2. Make ready 350 ml plant-based milk (oat)
3. Take 1 tsp vanilla extract
4. Prepare 1 1/2 tsp bicarbonate soda
5. Get 215 g dairy free butter (flora) (115g + 100g)
6. Make ready 200 g dark brown sugar (100g + 100g)
7. Get 180 g self raising flour
8. Take 1/2 tsp ground nutmeg
9. Make ready 1 tsp ground ginger
10. Make ready 1 tsp ground cinnamon
11. Get 1 tsp salt
12. Make ready 1 tbsp golden syrup
13. Make ready 3 tbsp coconut cream

Steps to make Vegan sticky toffee pudding:

1. Finely chop the dates and remove stones if needed. Put them in a saucepan with the milk and vanilla extract, and cook on low heat for 10mins until the dates are soft.
2. Take the pan off the heat and stir in the bicarbonate of soda. Preheat the oven to 160°C (140°C fan) whilst the date mixture cools a little
3. Stir 115g of cubed butter and 100g of dark brown sugar into the mixture. Then add the self raising flour, nutmeg, ginger, cinnamon and salt. Stir it through a few times but be careful not to over mix
4. Grease an 8×8in (or larger) baking tin with the butter, then pour in the mixture and bake for 35-40mins. Test with a cake tester and check that the sponge has started to pull away from the edge of the tin before removing from the oven.
5. Heat the golden syrup, remaining 100g brown sugar, and remaining 100g butter in a saucepan on low-medium heat for 5 mins, stirring every now and then. Remove from the heat and pour into a jug. Once cooled, spoon in the coconut cream
6. Remove the sponge from the tin and cut into 6-9 slices. Pour the sticky toffee sauce over a sponge slice when you're ready to eat. Any leftovers can be reheated in the microwave.

So that is going to wrap it up with this exceptional food vegan sticky toffee pudding recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!