This recipe definitely falls into naughty category... It might be naughty, but you better believe, it’s nice. Super, super nice.
Preheat oven to 160°C | Small saucepan | 25 x 15 x 5cm ovenproof dish greased with dairy-free butter
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.
Take the pan off the heat and stir in the bicarbonate of soda | Let the contents of the pan cool to room temperature.
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.
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.
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.
Remove the pan from the burner, allow it to cool slightly and then stir in the oat cream | Pour into a small jug.
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.
Ingredients
Directions
Preheat oven to 160°C | Small saucepan | 25 x 15 x 5cm ovenproof dish greased with dairy-free butter
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.
Take the pan off the heat and stir in the bicarbonate of soda | Let the contents of the pan cool to room temperature.
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.
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.
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.
Remove the pan from the burner, allow it to cool slightly and then stir in the oat cream | Pour into a small jug.
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.