Christmas Spiced Sticky Toffee Pudding
- Super simple
- 0:50 m
- 21 ingredients
A vegan Christmas is not complete without a scrumptious desert of dreams and we think one of the best vegan desert ideas this Christmas, or any day for that matter is a sticky toffee pudding! YUM! This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! This recipe is such a classic, the nation's favourite dessert. This vegan sticky toffee pudding will melt in your mouth and sink it's magical christmas spiced flavours into your chops! It's a fantastic dessert option this Christmas.
Serves: 4
Ingredients
For the pudding
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp golden syrup
- 6 tbsp canned coconut cream
- 200g dates
- 350ml plant-based milk
- 1 ½ tsp bicarbonate of soda
- 315g plant-based butter
- 300g dark brown sugar
- 180g white self-raising flour
- ½ tsp ground nutmeg
- pinch of ground cloves
- 75g walnuts toasted, roughly chopped
- 100g walnuts
For the brandy cream
- 1 tbsp vanilla extract
- 4 tbsp icing sugar
- 2 tbsp soft brown sugar
- 3 tbsp brandy
- 300g cashews - well soaked
- 100ml coconut milk
Before you start
Preheat oven to 160°C | Small saucepan on medium heat | 25 x 15 x 5 cm ovenproof dish greased with dairy-free butter or 8 dariole moulds, greased with dairy free butter | High speed liquidiser
Step 1
Toast the walnuts and prep the dates
- Spread the walnuts out onto a tray, put the tray in the oven and bake the walnuts for 10 minutes until lightly toasted
- Put the walnuts to one side
- Cut the dates into small pieces, removing the stones as you go
- Put them in the saucepan along with the plant-based milk and vanilla extract and cook until the dates are soft, about 10 minutes
Ingredients
- 1 tsp vanilla extract
- 200g dates
- 350ml plant-based milk
- 75g walnuts toasted
- roughly chopped
- 100g walnuts
Step 2
Make the batter and cook
- Take the pan off the heat and stir in the bicarbonate of soda
- Let the liquid cool to room temperature
- Add 115g of the dairy-free butter and 100g of the sugar
- Add the flour, nutmeg, ginger, cinnamon, cloves and salt, and stir them through a few times with a spoon until just combined, but not over mixed
- Pour the mixture into the greased dariole moulds, put the dishes in the oven and bake for 35–40 minutes, until risen and a skewer inserted into the centre of the sponges comes out clean
Ingredients
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 ½ tsp bicarbonate of soda
- 315g plant-based butter
- 300g dark brown sugar
- 180g white self-raising flour
- ½ tsp ground nutmeg
- pinch of ground cloves
Step 3
Make the sticky toffee sauce
- Meanwhile, clean the saucepan and put it back on a medium heat
- Put the golden syrup, the remaining 200g brown sugar and the remaining 200g dairy-free butter into the pan, stir and reduce the heat to low
- Cook for 5 minutes until you have a syrup
- Remove the pan from the hob, allow it to cool slightly and then stir in the coconut cream
- Pour into a small jug
Ingredients
- 2 tbsp golden syrup
- 6 tbsp canned coconut cream
Step 4
For the cashew cream
- While the tart is baking, make the cashew cream
- Place all the ingredients in a high speed blender and blitz until completely smooth
Ingredients
- 1 tbsp vanilla extract
- 4 tbsp icing sugar
- 2 tbsp soft brown sugar
- 3 tbsp brandy
- 300g cashews - well soaked
- 100ml coconut milk
Step 5
Finish and serve
- Remove the puddings from the moulds, place them in bowls, drizzle over toffee sauce, sprinkle over the walnuts, spoon on the brandy cream and serve