Sticky Toffee Pudding by Laphroig

It's vegan!

  • Serves6
  • DifficultyMedium
250 ml (1 cup) almond milk or plant milk
300 g medjool dates, stoned (pitted)
80 g coconut sugar
125 ml coconut oil
1 teaspoon bicarbonate of soda (baking soda)
95 g gluten-free flour mix
1 vanilla pod (bean), seeds scraped
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
Pinch of pink Himalayan salt

For the sticky toffee sauce

140 g coconut sugar
250 ml coconut milk
1/2 teaspoon salt

To serve

400 ml whipped coconut cream
Vanilla pod
2 tbsp maple syrup
lemon zest

Tasting Notes: Caramel, spice (cardamom, Cinnamon) rich, toffee

 

Method     

  • Preheat the oven to 190oC (375oF/Gas 5). Line a 20 cm (8 ins) round cake tin with greaseproof paper or use a good-quality silicone mould.     
  • Start with the pudding. In a small 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 disintegrated.      
  • Add the bicarbonate of soda to the milk and date mix – it will start to fizz and bubble, but that is okay.     
  • In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture and give everything a good stir.     
  • Pour into the cake tin and bake in the oven for 30 minutes.     
  • While the pudding is cooking, make the 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 your spoon.     
  • Stir in a little more salt if desired and either use it straight away or let it cool down before storing in a glass jar – it will become even thicker as it cools.     
  • Once the cake is cooked, transfer to a wire rack to cool and enjoy with a home-made custard and a drizzle of sticky toffee sauce.

Tip: The cake, custard and toffee sauce all last for a long time in the fridge – well, that is if you can keep your hands off them!