Ingredients
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200g datespitted
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100ml boiling water
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100g demerara sugar
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115g butter
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100ml unsweetened almond milk
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100ml rapeseed oil
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1 tsp bicarbonate of soda
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½ tsp ground nutmeg
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½ tsp ground ginger
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1 tsp ground cinnamon
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175g self-raising flour
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Toffee Sauce:
-
150g coconut creamfrom the top of a can of coconut milk
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50g light brown sugar
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4 scoops vegan vanilla ice cream
Directions
This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream.
Ingredients
| 200g dates | |
| 100ml boiling water | |
| 100g demerara sugar | |
| 115g butter | |
| 100ml unsweetened almond milk | |
| 100ml rapeseed oil | |
| 1 tsp bicarbonate of soda | |
| ½ tsp ground nutmeg | |
| ½ tsp ground ginger | |
| 1 tsp ground cinnamon | |
| 175g self-raising flour | |
Toffee Sauce: |
|
| 150g coconut cream | |
| 50g light brown sugar | |
| 4 scoops vegan vanilla ice cream | |
Steps
|
1
|
Preheat the Microwave Oven 180C. Lightly grease four holes (200ml) of a muffin tray. |
|
2
|
In a bowl, place the dates and boiling water and set aside. |
|
3
|
In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds. Pour in the almond milk and rapeseed oil and stir. |
|
4
|
The dates should have softened, use a hand blender to turn into a thick paste. You may want to do it in the sink in case it splashes up. Add the date mixture to the batter and stir. Then add the spices, bicarbonate of soda and sifted flour.Fold together with a large spoon. Divide between the 4 muffin holes. |
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5
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Place in the Microwave Oven and set the timer for 25 minutes. Check they are done by inserting a skewer, it should come out clean. |
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6
|
In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes. |
|
7
|
Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream. |
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