Sticky Toffee Pudding

Super simple
0:30 m
9 ingredients

This is one of our favourite dessert recipes, made using Sweet Freedom caramel syrup for natural sweetness and a mouthwatering taste. Whether you’re making dinner for friends or family, or just looking to get creative in the kitchen, this is a recipe that anyone can make at home, so what are you waiting for?

Serves: 4

Ingredients

For the sticky toffee sponge

200g plain flour
1 tsp baking powder
100g melted plant-based butter - plus more for lining the ramekins
120ml almond milk
100g Sweet Freedom Caramel Syrup
1 tsp vanilla extract

For the sauce

50g plant-based butter
200ml plant-based double cream
Pinch of flaky sea salt
100g Sweet Freedom Caramel Syrup

Before you start

Step 1

Make the batter

In a large mixing bowl, whisk together the flour and baking powder until there are no lumps
Pour in the melted plant-based butter, along with the almond milk, caramel syrup and vanilla extract
Whisk until a smooth batter comes together

Ingredients

200g plain flour
1 tsp baking powder
100g melted plant-based butter - plus more for lining the ramekins
120ml almond milk
100g Sweet Freedom Caramel Syrup
1 tsp vanilla extract

Step 2

Divide the batter and cook

Equally divide the batter between all of the lined ramekins
Cook for 15-20 minutes until risen but still a little soft in the middle

Step 3

While the sponges cook, make the sauce

Place the the sauce ingredients into a small pan over a medium-low heat and cook until it begins to simmer
Once simmering, cook for 5-10 minutes until it comes together and a creamy sauce forms

Ingredients

50g plant-based butter
200ml plant-based double cream
Pinch of flaky sea salt
100g Sweet Freedom Caramel Syrup

Step 4

Time to serve

Once the sponges are cooked, remove from the oven and flip each onto a serving plate
Pour equal amounts of the hot sauce over the top of the sponges before serving