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Kate's Sticky Toffee Pudding

Adapted from Bosh!’s Sticky Toffee Pudding, this is a super quick & easy dessert that the whole family can enjoy!


Ingredients


For the pudding


170g pitted dates 

350ml oat milk (or almond milk)

1 tsp vanilla extract

1 1/2 tsp bicarbonate of soda

115g dairy-free butter 

100g molasses sugar 

180g white flour (or gluten free white flour)

2 tsp baking powder 

1/2 tsp ground nutmeg 

1 tsp ground ginger 

1 tsp ground cinnamon 

1 tsp salt 


For the sauce


1 tbsp maple syrup 

100g molasses sugar

100g dairy-free butter 

3 tbsp oat cream (or other dairy-free cream)


Method


First, make the pudding. Preheat your oven to 160°C. Finely chop the dates and put them in a saucepan with the oat milk and vanilla extract. Cook and stir on a medium heat until the dates are soft (about 10-12 minutes). Take the pan off the heat and stir in the bicarbonate of soda. Next, add the dairy free butter and the molasses sugar to the saucepan and fold until combined. Lastly, add the rest of your dry ingredients and stir until combined (be careful not to overmix). Pour the batter into a brownie tin lined with baking paper and bake in the oven for 35-40 minutes or until a skewer inserted into the middle comes out clean. 


Whilst the pudding is starting to cool, make the sauce. Add the maple syrup, molasses sugar and dairy-free butter to the pan and stir on a low heat until it has a syrupy consistency. Remove from the heat and once it’s cooled slightly, add the oat milk and pour into a serving jug. 


Serve up the pudding with the toffee sauce and your favourite dairy-free ice cream. 



Images courtesy of this weeks contributor © Kate Rummery 2021