This vegan sticky toffee pudding is the PERFECT dessert for winter and the holiday season. It is comforting, warming and delicious. I think a good sticky toffee pudding is a firm contender for a Christmas day spot at the table. Especially, when it looks like a Christmas pudding!
This vegan sticky toffee pudding has a moist, soft sponge with flavours of caramel. This caramelised flavour is created by a combo of dates and sugar, which make the sponge elevated! The sponge is then drizzled in a toffee sauce before being finished with a vanilla bean ice cream or custard- your choice!
Equipment
The only special equipment I used for this recipe is a Christmas pudding bowl. Use a standard sized version of this.
A Christmas Day Alternative
You may or may not know that I am NOT a fan of traditional Christmas pudding, with all the fruit in it. It has never been up my street. However, I appreciate the tradition of serving a beautiful pudding with holly on top and it being the centrepiece on the Christmas dinner table. This led me to create this vegan sticky toffee pudding recipe! No fruit cake in sight, just a gooey, delicious sticky toffee pudding that looks just the part for Christmas!
Variations
If you fancied trying this recipe in a non Christmas pudding shape, simply use a baking tray, bake it for less time and pour the toffee sauce into the tray once baked. It will be the same level of deliciousness.
Serving
I recommend serving this pudding straight out of the oven, warm. This is when it is at its best. If you wait for too long, the sponge won't be as moist and the toffee sauce won't be as warm and comforting.
I hope you love this vegan sticky toffee pudding recipe as much as I do. Let me know how you get on, or if you have any questions, in the comments section below.
To try out some of my other christmas recipes, give these a go: gingerbread cupcakes, chocolate orange cheesecake and mulled wine tartlets. Enjoy!
G x
Vegan Sticky Toffee Pudding
Ingredients
- 200 g Flour plain, white, all-purpose
- 110 g Sugar light, brown, soft
- 180 g Pitted dates
- 375 ml Milk I chose almond
- 110 g Butter
- 1 teaspoon Cinnamon ground
- ½ teaspoon Mixed spice ground
- ½ teaspoon Ginger ground
- 2 ½ teaspoon Baking powder
- 4 tablespoon Biscoff spread optional - for the top
For the toffee sauce
- 100 g Butter
- 45 g Sugar white, caster, super-fine
- 50 g Sugar light, brown, soft
- 100 ml Double cream I used an oat based one
Instructions
- Pre-heat your oven to 180°C/ 356°F. Grease your Christmas pudding bowl with a small amount of butter.
- Chop the dates up finely. Then, add them to a saucepan with the milk. Place on a medium-high heat for 10 minutes. This will soften the dates. After this time is up, add the butter and sugar and combine until the butter has melted. Then, take the saucepan off of the heat.
- In a large bowl, sieve the flour, baking powder, cinnamon, ginger and mixed spice. Combine together. Then pour your date mixture into the dry ingredients. Mix together with a spoon until all combined.
- Pour your pudding batter into the greased Christmas pudding bowl. Bake for 45 minutes, or until a knife comes out of the middle clean.
- Add all of your toffee sauce ingredients (caster sugar, light brown sugar, butter + cream) to a saucepan and place on a medium-high heat. Heat the sauce until it is bubbling, and then take it off of the heat and leave it to cool.
- Once your sticky toffee pudding is ready, remove it from the oven and turn it out of the Christmas bowl, onto a large serving plate. Then, pour some of the toffee sauce on top, leaving some left over for individual platting. At this stage you can also melt some Biscoff spread and pour it on top too, but this is optional!
- Cut your sticky toffee pudding into slices and plate them up. Then add the remaining toffee sauce to each plate and a lot of ice cream or custard (or both!) Enjoy 🙂
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