Vegan gingerbread sticky toffee pudding
Combining two Christmas favourites, gingerbread and sticky toffee pudding, for the ultimate festive dessert! Delicious served warm with a scoop of dairy-free ice cream.
Ingredients
Metric
Imperial
Gingerbread sticky toffee pudding
- 120ml of water
- 200g of dates, chopped
- 110g of vegan butter
- 110g of light brown sugar
- 200g of self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp of ground ginger
- 2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 240ml of almond milk, or soy milk
- 2 knobs of candied ginger, plus 1 tbsp of the syrup
- 1 tbsp of apple cider vinegar
Toffee sauce
- 3 tbsp of golden syrup
- 200g of light brown sugar
- 150g of vegan butter
- 1 tsp vanilla extract
SAVE RECIPE
Method
1
Preheat the oven to 170°C/gas mark 3.5 and grease a 1 litre pudding basin with dairy-free butter
2
Add the water and dates to a small saucepan and simmer for 5 minutes, until the dates are juicy and have absorbed at least half of the water
3
Meanwhile, cream together the dairy-free butter and sugar. Stir in the flour, bicarbonate of soda and spices
4
Slowly mix in the dairy-free milk and stem ginger and syrup
5
Lastly, stir in the date mixture (including the liquid) and apple cider vinegar. This will react with the rising agents and help make the pudding extra spongey!
6
Pour the mixture into the pudding basin and cover with foil. Bake for 50 minutes or until a skewer inserted into the middle comes out clean
7
To make the sauce, add the syrup, vegan butter, sugar and vanilla to a small saucepan over a medium heat, stirring to melt. Simmer the sauce for 5 minutes
8
Prick the pudding a few times with a skewer and pour half the sauce over it, while still warm. Reserve the rest for serving
9
Slice, serve and enjoy!
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