Sticky toffee walnut pudding

Make the cake mix

This sticky toffee pudding uses dates instead of eggs to help bind it together.

Begin by creaming 100gm of non dairy butter with 100 g of dark soft brown sugar.

Next chop 250gm of pitted dates and use a blender to blend them with 200ml of oat milk. Now Place the blended mixture in a saucepan and bring to a simmer. Add the warmed mixture to the creamed sugar and mix throughly.

Now mix in 200gm of self raising flour and a teaspoon of baking baking powder.

Add in 100gm of chopped walnuts and mix.

Bake the cake

Place the cake mixture into a lined baking dish and bake in a preheated oven of 180 degrees Centigrade for 35 minutes.

After 35 mins check the cake is cooked by sticking in a cocktail stick in the middle and it comes out clean. So, if its got any cake mix stuck to the stick put it back in the oven for another 5 mins and so on until its clean.

Once its cooked leave in its dish to cool down.

Make the toffee sauce

Put a 100g of non dairy butter, 250g of dark brown sugar and 3 tablespoons of golden syrup into a saucepan and heat gently until everything is melted. Continue to simmer for several minutes.

Take the cooled cake and using a cocktail stick or fork and stab lots of holes in the top, this will let the toffee sauce penetrate the cake.

Pour some of the hot sauce all over the top of the cake and let the cake and the topping cool. Save the rest of the sauce to pour of the cake when you serve the cake.

Eat the cake

when you want to serve, reheat the cake either in the microwave or in the oven until hot. Also reheat the remaining toffee sauce and use to pour over the cake once its cut and put into the bowls.

Now serve with non dairy ice cream

Recipe in pictures

Sticky toffee walnut pudding
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Sticky Toffee and Walnut pudding

plant based sticky toffee pudding
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Keyword: Plant based, Vegan
Servings: 8 people

Ingredients

  • 100 gms non-dairy butter
  • 100 gms dark soft brown sugar
  • 200 ml oat milk
  • 250 gms pitted dates
  • 200 gms self raising flour
  • 1 tsp baking powder
  • 100 gms chopped walnuts

Toffee Sauce

  • 3 tbsp golden syrup
  • 250 gms dark soft brown sugar
  • 100 gms non dairy butter

Method

  • This sticky toffee pudding uses dates instead of eggs to help bind it together.
    Begin by creaming 100gm of non dairy butter with 100 g of dark soft brown sugar.
  • Next chop 250gm of pitted dates and use a blender to blend them with 200ml of oat milk. Place the blended mixture in a saucepan and bring to a simmer. Now add the warmed mixture to the creamed sugar and mix throughly.
  • Now mix in 200gm of self raising flour and a teaspoon of baking baking powder.
  • Add in 100gm of chopped walnuts and mix.
  • Place the cake mixture into a lined baking dish and bake in a preheated oven of 180 degrees Centigrade for 35 minutes.
  • After 35 mins check the cake is cooked by sticking in a cocktail stick in the middle and its comes out clean. if its got any cake mix stuck to the stick put it back in the oven for another 5 mins and so on until its clean.
  • Once its cooked leave in its dish to cool down.
  • Take the cooled cake and using a cocktail stick or fork and stab lots of holes in the top, this will let the toffee sauce penetrate the cake.
  • Pour some of the hot toffee sauce all over the top of the cake. Let the cake and the topping cool. Save the rest of the sauce to pour over the cake when you serve the cake.
  • when you want to serve, reheat the cake either in the microwave or in the oven until hot. Reheat the remaining toffee sauce and use to pour over the cake once its cut and put into the bowls.
    Serve with non dairy ice cream

Toffee Sauce

  • Put a 100g of non dairy butter, 250g of dark brown sugar and 3 tablespoons of golden syrup into a saucepan and heat gently until everything is melted. continue to simmer for several minutes.
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