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STICKY TOFFEE PUDDING

Makes 10

 

333 calories 

34g carbohydrates

4g protein

17g fat

 

 

INGREDIENTS:

 

180g of pitted dates 

1 1/2 tsp. of bicarbonate soda

120 ml of boiling water

60g of walnuts

50g of vegan margarine

60g of caster sugar

100g of dark brown sugar

50g of dairy free yogurt

180g of self raising flour

1/2 tsp. of baking powder

 

FOR THE TOFFEE SAUCE:

 

100ml of almond milk

90g of dark brown sugar

100g of vegan margarine

 

METHOD:

 

  1. Preheat the oven to 180 degrees / gas mark 4 and line a 2lb loaf tin with parchment paper.

  2. Place the dates and bicarbonate soda into a heatproof dish and pour over with the boiling water, setting aside soak for 5-6 minutes.

  3. In a blender, pulse blend the walnuts and soaked dates in water until thoroughly combined.

  4. Beat the vegan margarine, sugars and yogurt in a mixing bowl with an electric whisk until light and fluffy.

  5. Add in the flour and baking powder along with the blitzed walnuts and date mix and thoroughly combine. 

  6. Fill the 2lb loaf tin with the batter and evenly spread it out to each edge of the mould.

  7. Place the sticky toffee batter in the oven and bake for 22-25 minutes or until an inserted skewer comes out clean.

  8. Next, make the toffee sauce by adding the almond milk, sugar and vegan margarine to a pan on medium heat.

  9. Heat the sauce for up to 12 minutes, stirring continuously until it slightly thickens. 

  10. Serve your warm date slice with a generous helping of the sweet sticky toffee sauce and enjoy immediately! 

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