Vegan Sticky Toffee Pudding Bosh TV

Classic Sticky Toffee Pudding

  • Simple
  • 0:55 m
  • 13 ingredients

As you probably know by now, our latest book is called BOSH! HEALTHY VEGAN. In that book, we talk about the 80/20 principle, which basically means, eat healthy 80% of the time and feel free to eat naughty food 20% of the time. This recipe, definitely falls into naughty category... It might be naughty, but you better believe, it's nice. Super, super nice. It's the perfect vegan dessert to eat after a hearty winter meal, like a pie. Wash it down with a cup of tea and you'll be winning. If you're looking for an indulgent dairy free desert... MAKE SURE YOU COOK THIS. If you make this, which we hope you do, we're almost positive you'll love it!

Serves: 4

Ingredients

For the recipe

  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tbsp maple syrup
  • 3 tbsp oat cream
  • 170g pitted dates
  • 350ml oat milk
  • 1 ½ tsp bicarbonate of soda
  • 215g plant-based butter
  • 100g dark brown soft sugar
  • 180g white self-raising flour
  • ½ tsp nutmeg
  • 100g light brown sugar

Before you start

Preheat oven to 160°C | Small saucepan | 25 x 15 x 5cm ovenproof dish greased with dairy-free butter 

Step 1

First, make the Pudding

  • Finely slice the dates
  • Put them in the saucepan with the oat milk, vanilla extract and stir until the dates are soft, approx 10-12 minutes
  • Take the pan off the heat and stir in the bicarbonate of soda
  • Let the contents of the pan cool to room temperature
  • Add 115g of the dairy-free butter and 100g light brown sugar to the pan and fold to combine
  • Add the flour, ginger, cinnamon, nutmeg, salt and stir them through a few times with a spoon until combined, but not overmixed
  • Pour the mixture into the baking dish and smooth out the top with a spatula
  • Put the dish in the oven and bake the pudding for 35–40 minutes, until risen and a skewer inserted into the centre of the sponge comes out clean

Ingredients

  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 170g pitted dates
  • 350ml oat milk
  • 1 ½ tsp bicarbonate of soda
  • 215g plant-based butter
  • 180g white self-raising flour
  • ½ tsp nutmeg
  • 100g light brown sugar

Step 2

Now, make the Sticky Toffee Sauce

  • Clean the saucepan and put it back on a medium heat
  • Add the maple syrup, dark brown sugar and the remaining 100g 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 oat cream
  • Pour into a small jug

Ingredients

  • 1 tbsp maple syrup
  • 3 tbsp oat cream
  • 100g dark brown soft sugar

Step 3

Time to serve!

  • Cut the sticky toffee pudding into slices
  • Plate up a slice, pour over a little sticky toffee sauce, a scoop of ice cream and serve immediately