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Vegan Sticky Toffee Pudding

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Vegan Sticky Toffee Pudding

This recipe is by Tamsin Musgrave – find her @CupfulOfKale on Instagram. This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream. Notes -Puddings will keep for 2-3 days in an air tight container if you want to make ahead.
Servings: 4
Author: By Tamsin Musgrave @CupfulOfKale on Instagram

Ingredients

  • 200 g Pitted Dates
  • 100 ml Boiling Water
  • 100 g Demerara Sugar or Light Brown Sugar
  • 115 g Butter
  • 100 ml Unsweetened Almond Milk
  • 100 ml Rapeseed Oil
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 175 g Self raising flour

  • TOFFEE SAUCE
  • 150 g Coconut Cream
  • 50 g Light Brown Sugar
  • 4 Scoops of Vegan Vanilla Ice Cream

Instructions

  • Preheat the oven 180C. Lightly grease and line four holes (200ml) of a muffin tray.
  • In a bowl, place the dates and boiling water and set aside.
  • In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds.
  • Pour in the almond milk and rapeseed oil and stir.
  • The dates should have softened, use a hand blender to turn into a thick paste. You may want to do it in the sink in case it splashes up.
  • Add the date mixture to the batter and stir. Then add the spices, bicarbonate of soda and sifted flour.
  • Fold together with a large spoon. Divide between the 4 muffin holes.
  • Place in the oven and set the timer for 25 minutes. Check they are done by inserting a skewer, it should come out clean.
  • In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes.
  • Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream.