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This recipe definitely falls into naughty category... It might be naughty, but you better believe, it’s nice. Super, super nice.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields6 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
Ingredients
 170 g pitted dates
 350 ml oat milk
 1 tsp vanilla extract
 1 ½ tsp bicarbonate of soda
 215 g dairy-free butter
 100 g dark brown soft sugar
 100 g light brown sugar
 180 g white self-rising flour
 ½ tsp ground nutmeg
 1 tsp ground ginger
 1 tsp ground cinnamon
 1 tsp salt
 1 tbsp maple syrup
 3 tbsp oat cream
For the sticky toffee sauce:
 3 tbsp maple syrup
 3 tbsp golden caster sugar
 1 tsp vanilla bean paste
 600 ml dairy-free milk
 200 ml oat cream
 3 tbsp cornflour
 6 tbsp water
 turmeric
Instructions
1

Preheat oven to 160°C | Small saucepan | 25 x 15 x 5cm ovenproof dish greased with dairy-free butter

For the pudding:
2

Finely slice the dates | Put them in the saucepan with the oat milk, vanilla extract and stir until the dates are soft - approx 10-12 minutes.

3

Take the pan off the heat and stir in the bicarbonate of soda | Let the contents of the pan cool to room temperature.

4

Add 115g of the dairy-free butter and 100g light brown sugar to the pan and fold to combine | Add the flour, ginger, cinnamon, salt and stir them through a few times with a spoon until combined, but not over-mixed.

5

Pour the mixture into the baking dish and smooth out the top with a spatula | Put the dish in the oven and bake the pudding for 35–40 minutes, until risen and a skewer inserted into the centre of the sponge comes out clean.

For the sticky toffee sauce:
6

Clean the saucepan and put it back on a medium heat | Add the maple syrup, dark brown sugar and the remaining 100g dairy-free butter into the pan, stir and reduce the heat to low | Cook for 5 minutes until you have a syrup.

7

Remove the pan from the burner, allow it to cool slightly and then stir in the oat cream | Pour into a small jug.

8

Time to serve! Cut the sticky toffee pudding into slices | Plate up a slice, pour over a little sticky toffee sauce, a scoop of ice cream and serve immediately.

Recipe by Bosh.Tv.

Ingredients

Ingredients
 170 g pitted dates
 350 ml oat milk
 1 tsp vanilla extract
 1 ½ tsp bicarbonate of soda
 215 g dairy-free butter
 100 g dark brown soft sugar
 100 g light brown sugar
 180 g white self-rising flour
 ½ tsp ground nutmeg
 1 tsp ground ginger
 1 tsp ground cinnamon
 1 tsp salt
 1 tbsp maple syrup
 3 tbsp oat cream
For the sticky toffee sauce:
 3 tbsp maple syrup
 3 tbsp golden caster sugar
 1 tsp vanilla bean paste
 600 ml dairy-free milk
 200 ml oat cream
 3 tbsp cornflour
 6 tbsp water
 turmeric

Directions

Instructions
1

Preheat oven to 160°C | Small saucepan | 25 x 15 x 5cm ovenproof dish greased with dairy-free butter

For the pudding:
2

Finely slice the dates | Put them in the saucepan with the oat milk, vanilla extract and stir until the dates are soft - approx 10-12 minutes.

3

Take the pan off the heat and stir in the bicarbonate of soda | Let the contents of the pan cool to room temperature.

4

Add 115g of the dairy-free butter and 100g light brown sugar to the pan and fold to combine | Add the flour, ginger, cinnamon, salt and stir them through a few times with a spoon until combined, but not over-mixed.

5

Pour the mixture into the baking dish and smooth out the top with a spatula | Put the dish in the oven and bake the pudding for 35–40 minutes, until risen and a skewer inserted into the centre of the sponge comes out clean.

For the sticky toffee sauce:
6

Clean the saucepan and put it back on a medium heat | Add the maple syrup, dark brown sugar and the remaining 100g dairy-free butter into the pan, stir and reduce the heat to low | Cook for 5 minutes until you have a syrup.

7

Remove the pan from the burner, allow it to cool slightly and then stir in the oat cream | Pour into a small jug.

8

Time to serve! Cut the sticky toffee pudding into slices | Plate up a slice, pour over a little sticky toffee sauce, a scoop of ice cream and serve immediately.

🍮 Moist, Buttery Vegan Sticky-Toffee Pudding