Vegan Sticky Toffee Pudding
This Vegan Sticky Toffee Pudding is one of my favorite English desserts - warm, soft, decadent and oozing with the most gorgeous caramel.
You can use any milk of your choice
Or 20-25 dates, pitted and chopped
Or butter, softened
See the link for the recipe below
Preheat your oven to 180C. Grease 6 ramekins.
In a medium-sized saucepan, heat the almond milk and date paste ( or chopped dates)
Simmer till the milk and date paste is well combined. If using dates, cook until they become very soft and mushy.
Take the pan off the heat, stir in the raw sugar, coconut oil ( or butter) and vanilla extract.
Let this mixture cool for a few minutes. Stir in the buckwheat flour, baking powder, baking soda and sea salt.
Fold in the chopped walnuts. This will be a thick batter.
Spoon in the prepared ramekins. Bake for 25 - 30 minutes, or until the top is golden and firm to touch. A skewer inserted in the center should come out clean with a few crumbs attached.
Pierce all over with a toothpick and pour over the warm caramel sauce. Let the pudding sit for 10 minutes before serving. This allows the sauce to soak in.
Serve with additional sauce on the side. Enjoy!
For the caramel sauce, get the recipe
Vegan Sticky Toffee Pudding -
-January 27, 2020