
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