Vegan Sticky Toffee Pear Pudding Bosh TV

Sticky Toffee Pear Pudding

  • Simple
  • 0:45 m
  • 25 ingredients

This is the ultimate sweet and sticky vegan dessert. Sweet, delicious, rich and incredibly moreish! And we made an amazing vegan custard... So good. If you're looking for a scrumptious yet easy dairy free pudding, we recon you will love this one! If you like this, you'll love our cookbook!

Serves: 4

Ingredients

For the sponge

  • 2 tbsp golden syrup
  • 1 tbsp black treacle
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 250g dates - de-stoned and roughly chopped
  • 150ml plant-based milk
  • 50g muscovado sugar
  • 80g plant-based margarine
  • 180g self raising flour
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 ripe pear - peeled, cored, halved and finely sliced

For the toffee sauce

  • 1 tsp vanilla extract
  • 150g demerera sugar
  • 50g muscovado sugar
  • 100g plant-based margarine
  • 50g golden syrup
  • 80ml plant-based cream

For the custard

  • 1 tsp vanilla extract
  • 50g plant-based butter - at room temperature
  • 25g plain flour
  • 600ml plant-based milk
  • 75g icing sugar
  • ¼ tsp turmeric

Before you start

Preheat oven to 180°C | Baking tray | 2 x Saucepan | Mixing bowl | Sieve

Step 1

For the dates

  • Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with a back of a spoon
  • Add the vanilla to the pan and take off the heat
  • In a separate pan heat the sugars, golden syrup, treacle and margarine until everything has melted
  • Stir in the date mixture and take off the heat
  • In a bowl mix together the flour, baking powder, spices and salt. Stir the wet ingredients into the dry and mix until just combined

Ingredients

  • 1 tsp vanilla extract
  • 2 tbsp golden syrup
  • 1 tbsp black treacle
  • 1 tsp baking powder
  • 1 tsp salt
  • 250g dates - de-stoned and roughly chopped
  • 150ml plant-based milk
  • 50g muscovado sugar
  • 80g plant-based margarine
  • 180g self raising flour
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

Step 2

Cook the sponge

  • Grease a baking dish (I used 28cmx20cm) and pour the mixture in
  • Fan out the pear slices and place on top
  • Cook for 35-40 minutes or until the sponge is just cooked in the centre (this may take longer depending on the size of your dish)

Ingredients

  • 1 ripe pear - peeled
  • cored
  • halved and finely sliced

Step 3

For the toffee sauce

  • Meanwhile make the toffee sauce. Melt the sugars, margarine and golden syrup in a pan
  • Allow to cool slightly then add the vanilla and cream, whisking until it is fully combined

Ingredients

  • 1 tsp vanilla extract
  • 150g demerera sugar
  • 50g muscovado sugar
  • 100g plant-based margarine
  • 50g golden syrup
  • 80ml plant-based cream

Step 4

For the custard

  • To make the custard put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts
  • Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste
  • Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce
  • Add the icing sugar, vanilla extract and turmeric to the pan and stir it until it's well mixed and take the pan off the heat
  • Make sure there are no lumps by whisking it if necessary
  • Adjust to get the right consistency with a bit more plant-based milk if necessary

Ingredients

  • 1 tsp vanilla extract
  • 50g plant-based butter - at room temperature
  • 25g plain flour
  • 600ml plant-based milk
  • 75g icing sugar
  • ¼ tsp turmeric

Step 5

Time to serve

  • Pour the toffee sauce over the sponge as soon as it comes out of the oven
  • Cut the sponge into squares and serve with a dollop of custard on top