Vegan Sticky Toffee Pudding

This rich and treacly vegan sticky toffee pudding is an easy, crowd-pleasing dessert, best served with a scoop of vegan ice cream.

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

For the Toffee Sauce:

▢ 100 g dairy-free butter / block margarine
▢ 65 g caster sugar
▢ 30 g dark brown sugar
▢ 100 ml dairy-free cream

Instructions

To make the puddings:

Preheat the oven to 180°C / 350°F / Gas Mark 4.
Put the dates and bicarbonate of soda into a bowl and just cover with boiling water. Set aside to soak.
Chop the pecans.
Grease your pudding bowls or muffin tins.
In a food mixer or large bowl, beat the margarine and sugar together until light and fluffy, then add the yoghurt and mix until fully combined.
Add the flour and baking powder along with a pinch of salt, then beat again.
Add the dates with all their soaking water, and the chopped pecans. Mix.
Divide the mixture between the 12 tins / bowls and bake for 17-20 minutes until an inserted skewer or knife comes out clean. Whilst they are in the oven, make the toffee sauce.

To make the toffee sauce:

To make in the microwave: Put all the sauce ingredients in a large microwaveable jug or bowl, (make sure it is big enough for the sauce to bubble up quite a way without spilling over). Add a pinch of salt.
Microwave on full power for 1 minute 30 seconds, then stir and repeat for another 1 minute 30 seconds. If the sauce has bubbled up, remove and set aside to cool and thicken. If it hasn't yet bubbled up, continue to microwave for 30 second blasts until it does so.
To make in a saucepan: Combine all the sauce ingredients in a saucepan. Heat until bubbling, then set aside to cool.

To serve:

When the puddings come out of the oven, prick the top of each pudding with a skewer or cocktail stick, then pour over half of the toffee sauce. Leave them to cool in their tins for at least 10 minutes.
Serve with the remaining toffee sauce poured over the top, and a scoop of dairy-free ice cream.

Notes

Aim to pour about half of the toffee sauce over the puddings as they come out of the oven, and the other half poured over just as you serve them. If you're freezing them or making ahead, just make up half the quantity of sauce to pour over as they come out of the oven, and make the other half just before serving for best results.

Don't panic if your pudding mix looks quite thick and dry as you are making it - the dates and their soaking water add all the moisture at the last minute.

If you don't have individual pudding basins, you could make these in muffin tins, or make one large pudding in a baking dish roughly 20-22cm wide.

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