Vegetarian Sticky Toffee Pudding Recipe

Sticky toffee pudding is a classic British dessert that can easily be made vegetarian by using plant-based ingredients. Below is a simple and delicious recipe for vegetarian sticky toffee pudding, perfect for satisfying your sweet tooth.

Ingredients

For the Pudding:

• 200 g pitted and chopped dates (about 1 + ⅛ cup)
• 240 ml boiling water (or black tea)
• 80 g dairy-free margarine (approximately 5 tablespoons)
• 150 g soft light brown sugar (¾ cup, packed)
• 1 teaspoon vanilla extract
• 190 g self-raising flour (about 1 + ½ cups)
• ½ teaspoon baking soda (bicarbonate of soda)

For the Sticky Toffee Sauce:

• 120 g dairy-free margarine (½ cup)
• 150 g soft light brown sugar (¾ cup, packed)
• 60 ml full-fat coconut milk (¼ cup)

Instructions

Preheat the Oven:

• Preheat your oven to 180°C (350°F) and line an 8×10-inch rectangular baking tin with baking paper.

Prepare the Date Mixture:

• In a bowl, combine the chopped dates and boiling water or tea. Let them soak for about 10 minutes until softened.

Make the Batter:

• In a large mixing bowl, cream together the dairy-free margarine and soft brown sugar until light and fluffy.
• Add the vanilla extract and mix well.
• Stir in the soaked dates along with their soaking liquid.
• Sift in the self-raising flour and baking soda, folding gently until just combined. Avoid over-mixing.

Bake the Pudding:

• Pour the batter into the prepared baking tin and smooth the top.
• Bake for approximately 25-30 minutes or until a skewer inserted into the center comes out clean.

Prepare the Toffee Sauce:

• While the pudding is baking, prepare the sauce by melting dairy-free margarine and soft brown sugar in a saucepan over medium heat.
• Once melted, stir in the coconut milk and bring to a gentle simmer. Allow to simmer for about 1-2 minutes until thickened slightly.

Combine and Serve:

• When the pudding is done, remove it from the oven and poke small holes all over its surface using a skewer or knife.
• Pour half of the warm toffee sauce over the pudding, allowing it to soak in.
• Let it cool slightly before serving with additional toffee sauce drizzled on top.

Serving Suggestions

Serve warm with a scoop of vegan ice cream or custard for an extra indulgent treat!

This vegetarian sticky toffee pudding is rich, moist, and full of flavor, making it an ideal dessert for any occasion. Enjoy!

Can I use any other type of non-dairy milk instead of soy milk?

Yes, you can use various non-dairy milk alternatives instead of soy milk for sticky toffee pudding. Options include almond milk, oat milk, coconut milk, or cashew milk. Each will impart a slightly different flavor and texture, but they should work well in the recipe.

What’s the best way to store leftover sticky toffee pudding?

To store leftover sticky toffee pudding, wrap it tightly in plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. When ready to eat, reheat individual portions in the microwave or oven, adding a little extra toffee sauce if desired.

How can I make the toffee sauce less sweet?

To reduce the sweetness of the toffee sauce, consider adding acidic elements like lemon juice or vinegar, which can help balance the flavors. You can also incorporate a pinch of salt or use less sugar by substituting some with dark molasses sugar for a richer flavor profile that isn’t as sweet. Additionally, mixing in cream or yogurt can help tone down the sweetness while adding creamines.

Are there any gluten-free variations of this recipe?

Yes, you can make a gluten-free version of sticky toffee pudding by substituting regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients used (like baking soda and margarine) are gluten-free.

Can I use fresh dates instead of Medjool dates?

Yes, you can use fresh dates instead of Medjool dates in sticky toffee pudding. However, keep in mind that fresh dates may have a different texture and moisture content compared to Medjool dates. If using drier varieties, you might want to soak them in hot water beforehand to soften them before incorporating them into your recipe.