Vegan sticky toffee pudding
- Servings
- 8 puddings
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
For the puddings
- 50g vegan block butter
- 85g caster sugar
- 85g dark brown sugar
- 50ml MIGHTY M.lk Full
- 20g vegan yogurt
- 180g self-raising flour
- 1 tsp baking powder
- 2 tsp bicarbonate of soda
- 85g chopped dates
For the toffee sauce
- 100g vegan block butter
- 100g caster sugar
- 40g dark brown sugar
- 100ml MIGHTY M.lk Full
- 8 individual pudding pots
- Vegan custard to serve
Instructions
Preheat oven to 180 degrees
First chop your dates and cover with boiling water set aside to soak.
Now grease each pudding pot and set aside.
In a food processor beat the sugars and vegan butter together until pale in colour, then beat in the MIGHTY M.lk and the vegan yogurt, sift in the flour and bicarbonate of soda and baking powder with a pinch of salt beat again until fully combined, drain the dates and fold though the mixture.
Fill each pudding mould 2/3 full trying not to mess up the sides, I find using a piping bag to fill the pudding moulds the cleanest way. Put on a metal baking tray and bake in the centre of the preheated oven for 20-25mins or until risen and a metal skewer comes out clean.
Meanwhile to make the toffee sauce, melt the butter in a pan, on a medium high heat, add the sugars stirring constantly for about 8-10 mins or until fully bubbling add the MIGHTY M.lk and continue to still, turn the heat down and allow to simmer for 10mins.
Now take each pudding mould and run a paring knife around the edge of each pudding, spoon in 2 tbsp of toffee sauce into each pudding pot, allow to soak in, now turn out your
puddings onto side plates poring over a little more toffee sauce, serve as is or with your favourite vegan hot custard.
