Self Saucing Sticky Toffee Pudding

Nothing beats a really good sticky toffee pudding and this one is up there with the best!

Done in 1 hour

Serves 8-10

Dish by Mia Jacobs

Ingredients

225gmedjool dates, roughly chopped

150mlblack tea, hot

1/2 tspbicarbonate of soda

100gvegan butter (block not spreadable)

75gdark brown sugar

80glight brown sugar

1/2 tspsalt

1 tspvanilla extract

300mlsoy milk

180gself raising flour

1 tspbaking powder

2 tspground ginger

1 tspcinnamon

To finish the pudding

70gvegan butter, block not spreadable

200gmolasses sugar or dark brown sugar

50mlvegan cream (optional)

300mlboiling water

A good sticky toffee pudding really is the stuff of dreams. It's fudgy and rich and indulgent, but somehow there's always room for one at the end of a big meal. This one is beautifully moist and moorish and as a bonus the sauce and sponge are all made in one dish! So less faffing about and less washing up. Win win.

Method

Preheat the oven to 180 or 160 degrees fan.

Soak the dates in the tea with the bicarb of soda for around 20 minutes. Blend to desired consistency. Either smooth or more chunky, with larger pieces of dates in - depending on how you like your sticky toffee pudding!

Whisk the butter, date mixture, sugars, vanilla extract and a pinch of salt in a bowl. Gradually add the milk and continue whisking until you have a completely smooth mixture.

Sift in the flour, baking powder, ground ginger and cinnamon and gently fold everything together until fully combined.

Pour into a large baking dish, one that's deep enough to allow for 300ml water to be poured on top.

Sprinkle the dark or molasses sugar evenly on top of the batter, cut the butter into chunks and spread evenly on top of the sugar. Then gently pour over the cream and use the back of a spoon to carefully pour the boiling water over the top, covering everything.

Place in the oven and bake for 35-40 minutes.

Serve warm with vegan ice cream, cream or custard and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.