Vegan Sticky Toffee Pudding Recipes

STICKY TOFFEE PEAR PUDDING

Sticky toffee pear pudding image

A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd

Provided by Cassie Best

Categories Dessert

Time 1h15m

Number Of Ingredients 16

Ingredients

8 small firm pears (we used Conference)
200g golden caster sugar
2 cinnamon sticks
1 star anise
6 cloves
1 lemon, zest pared
1 orange, zest pared
vegan ice cream, to serve (optional)
250g pitted dates
2 tbsp linseeds
300ml unsweetened almond milk
200ml vegetable oil, plus extra for greasing
175g dark muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice

Steps:

Peel the pears and cut the bottom off each to give a flat base - cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

VEGAN STICKY TOFFEE PUDDING

Vegan Sticky Toffee Pudding image

Make and share this Vegan Sticky Toffee Pudding recipe from Food.com.

Provided by fallenrunner

Categories Dessert

Time 1h

Yield 6 slices, 6 serving(s)

Number Of Ingredients 15

Ingredients

250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
100 ml soya cream
1 teaspoon vanilla essence

Steps:

Preheat the oven to 375°F.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.

Nutrition Facts : Calories 522.3, Fat 1.4, SaturatedFat 0.2, Sodium 266.7, Carbohydrate 124.9, Fiber 4.4, Sugar 77.6, Protein 7

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