Sticky Toffee Pudding, GF Vegan Dessert
Rich delicious English dessert, served warm with hot toffee sauce
Sticky Toffee Pudding: SO Yummy! I can't believe I had never eaten this rich, delicious English dessert until Thérésa Hedges-Webb posted it on my FB page in Feb 2014.
This recipe is my GF vegan version of Thérésa's traditional dessert - part cake, part pudding. I tweaked her recipe a bit, but kept the useful metric equivalents.
Eaten warm with hot toffee sauce, sticky toffee pudding is winter comfort food at its finest!
Total prep & cook time: 1 hr
Nutrition Data, 124g Serving (1/2 cup): 243 cal, 79 Cal fr Fat, 40g carb, 9g fat, 7g Saturated Fat, 109mg sodium, 3g fiber, 3g protein, 20g Sugars, low Cholesterol, good source Manganese. Estimated glycemic load 24
You'll need a 7 x 4 inch baking pan or small oven proof casserole dish for this recipe
- 1/2 cup soft pitted dates, chopped (100g)
- 2/3 cup unsweetened non dairy milk (almond or soy are good choices) (125ml)
- 1/2 tsp baking soda
- 1/4 cup coconut oil or vegan spread (50g)
- 2 Tbsp coconut or brown sugar(30g)
- 1/4 cup water + 1 Tbsp gr flax seed OR gr chia seed OR egg replacer
- 1 tsp vanilla extract
- 2/3 cup wheat or spelt flour (100g), OR all purpose gf flour mix
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp baking powder
- 1/2 tsp. xanthan gum
- 1/4 tsp. salt
- 1/4 cup chopped nuts (SV used pecans - yum!) (60g)
Toffee Sauce Ingredients:
- 1/4 cup any liquid sweetener (50g)
- 1/4 cup coconut sugar or brown sugar (50g)
- Approximately 1/2 cup coconut cream (100ml)(scoop the cream from a can of full fat coconut milk and save the liquid for a smoothie)
- 1 tsp vanilla extract
- Optional: pinch of salt
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C)
- Oil a 7 x 4 inch baking pan or small casserole dish
- Mix 1/4 cup water with the gr flax or chia, or egg replacer. Set aside.
- Heat the chopped dates in a saucepan with the milk, simmer until soft (about 5 minutes)
- Remove dates & milk from the heat and mix in the baking soda. It will froth up.
- Add sugar, and coconut oil or vegan spread to the saucepan and mix well
- Combine the dry ingredients, and chopped nuts if using, in a bowl
- Add the date mixture to the dry ingredients and mix well to make a thick batter
- Spoon the batter into the greased pan (SV used a pyrex loaf pan)
- Bake in preheated oven (375 degrees F or 190 degrees C) for 30 minutes OR until a toothpick (aka cocktail stick) comes out clean
- While the pudding is baking, make the sauce
- Combine sauce ingredients in a saucepan. Simmer, stirring until it begins to thicken (10 - 15 minutes). Be careful that it doesn't burn.
- Spoon a few Tbsp over the baked hot pudding and return to the oven for 5 minutes. Spoon the remaining sauce over the pudding when served.
Thérésa Hedges-Webb uses coconut sugar because it doesn't affect her the same way as ordinary sugar. As it's mostly for sweetness and flavour rather than the texture it gives, other sweeteners/sugars can be used. Or it can be omitted altogether! It's a very rich pudding, so while this will fill a 7"x 4" dish, it will easily serve 6 people!
Replace part or all of the dates with other dried fruit, such as raisins, currants, prunes (yes!), apricots.
Thérésa's recipe originally called for 3 Tbsp vegan spread in the toffee sauce, along with 1/4 cup coconut milk + 2 Tbsp creamed coconut. I simply used 1/2 cup or thereabouts of coconut cream, separated from the liquid, from 1 can full fat coconut milk + plus a pinch of salt.
This pudding is best eaten warm, straight out of the oven. It can be reheated, but it's just not the same :-).
I made the sticky toffee pudding last night for my boyfriend's birthday... and it was delicious!! Thank you - Jasmine M.
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