Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan sticky toffee pudding. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan sticky toffee pudding is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegan sticky toffee pudding is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vegan sticky toffee pudding using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan sticky toffee pudding:

1. Prepare 170 g dates (dried or fresh)
2. Take 350 ml plant-based milk (oat)
3. Make ready 1 tsp vanilla extract
4. Make ready 1 1/2 tsp bicarbonate soda
5. Take 215 g dairy free butter (flora) (115g + 100g)
6. Get 200 g dark brown sugar (100g + 100g)
7. Make ready 180 g self raising flour
8. Get 1/2 tsp ground nutmeg
9. Get 1 tsp ground ginger
10. Take 1 tsp ground cinnamon
11. Get 1 tsp salt
12. Get 1 tbsp golden syrup
13. Make ready 3 tbsp coconut cream

Instructions to make Vegan sticky toffee pudding:

1. Finely chop the dates and remove stones if needed. Put them in a saucepan with the milk and vanilla extract, and cook on low heat for 10mins until the dates are soft.
2. Take the pan off the heat and stir in the bicarbonate of soda. Preheat the oven to 160°C (140°C fan) whilst the date mixture cools a little
3. Stir 115g of cubed butter and 100g of dark brown sugar into the mixture. Then add the self raising flour, nutmeg, ginger, cinnamon and salt. Stir it through a few times but be careful not to over mix
4. Grease an 8×8in (or larger) baking tin with the butter, then pour in the mixture and bake for 35-40mins. Test with a cake tester and check that the sponge has started to pull away from the edge of the tin before removing from the oven.
5. Heat the golden syrup, remaining 100g brown sugar, and remaining 100g butter in a saucepan on low-medium heat for 5 mins, stirring every now and then. Remove from the heat and pour into a jug. Once cooled, spoon in the coconut cream
6. Remove the sponge from the tin and cut into 6-9 slices. Pour the sticky toffee sauce over a sponge slice when you're ready to eat. Any leftovers can be reheated in the microwave.

So that’s going to wrap this up with this exceptional food vegan sticky toffee pudding recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!