Vegan Sticky Toffee Pudding

INGREDIENTS:

This recipe makes 12 Servings

  • For the cake:
  • 500g Almond Milk or plant milk, shop-bought or home-made
  • 900g dates, stoned (pitted)
  • 200g coconut sugar
  • 220g coconut oil
  • 2 teaspoons of baking soda
  • 200g Gluten-free Flour (doves farm self raisin)
  • 2tsp vanilla paste
  • 2 teaspoon ground cinnamon
  • teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • pinch of moulden sea salt
    For the Toffee Sauce:
  • 400g coconut sugar
  • 450ml coconut milk
  • 1/2 teaspoon of sea salt
    Vanilla Custard:
  • 2 tablespoons very fine cornflour
  • 900ml coconut milk
  • 3 tablespoons of coconut nectar syrup
  • 1 tsp of vanilla paste

METHOD:

  • Preheat the oven to 190°C. Line a square half gastro with greaseproof paper
  • Start with making the pudding. In a large saucepan gently heat the milk and dates for 5–10 minutes until the dates have softened. Once softened, set aside.
  • In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly dissolved. Add the baking soda to the milk and date mix – it will start to fizz and bubble, but that is okay just make sure it is in a pan with some room to move so it does not overflow.
  • In a mixing bowl, combine the gluten free flour, vanilla paste, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture and give everything a good stir, make this in the kitchen aid with the wisk if its easier.
  • Pour into the cake tray and bake in the oven for 30 minutes.
  • While the pudding is cooking, make the toffee sauce. Heat a pan over medium heat, add the coconut sugar and coconut milk and let it heat through.
  • Add the salt and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of a spoon.
  • Stir in a little more salt if desired and either use it straightaway or let it cool down before storing – it will become even thicker as it cools down. Store at room temperature not ing the fridge.
  • Once the cake is done, transfer to a wire rack to cool.
  • For the custard:
  • Blend the cornflour with a little bit of of the coconut milk, and then in a medium pan over a medium heat, whisk until you have an even consistency.
  • Then add the rest of the ingredients including the vanilla paste, whisking until the cornflour and vanilla are fully incorporated into the coconut milk.
  • Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take it off the heat and let it cool.
  • To serve place the pudding on to a tray and warm in the over for 4 minutes
  • Place the custard into a pan and warm on a medium heat for 1 minute
  • Place the pudding into the serving bowl and pour 1 cup of custard over the top and around the sides
  • Top with 2 tablespoons of the toffee sauce and its good to go.