Vegan gingerbread sticky toffee pudding

Name: Vegan gingerbread sticky toffee pudding
Total time: 1 h 15 min
Ingredients: 120ml of water; 200g of dates, chopped; 110g of vegan butter; 110g of light brown sugar; 200g of self-raising flour; 1 tsp bicarbonate of soda; 1 tbsp of ground ginger; 2 tsp ground mixed spice; 1 tsp ground cinnamon; 240ml of almond milk, or soy milk; 2 knobs of candied ginger, plus 1 tbsp of the syrup; 1 tbsp of apple cider vinegar; 3 tbsp of golden syrup; 200g of light brown sugar; 150g of vegan butter; 1 tsp vanilla extract

by Aimee Ryan

Item 1 of 1

Dessert
easy
6
1 hour 15 minutes

★ ★ ★ ★ ★

5.00

This vegan sticky toffee pudding recipe is packed with ginger, and served with lashing of toffee sauce for extra indulgence. The perfect Christmas dessert.

First published in 2017

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Combining two Christmas favourites, gingerbread and sticky toffee pudding, for the ultimate festive dessert! Delicious served warm with a scoop of dairy-free ice cream.

Ingredients

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Gingerbread sticky toffee pudding

120ml of water
200g of dates, chopped
110g of vegan butter
110g of light brown sugar
200g of self-raising flour
1 tsp bicarbonate of soda
1 tbsp of ground ginger
2 tsp ground mixed spice
1 tsp ground cinnamon
240ml of almond milk, or soy milk
2 knobs of candied ginger, plus 1 tbsp of the syrup
1 tbsp of apple cider vinegar

Toffee sauce

3 tbsp of golden syrup
200g of light brown sugar
150g of vegan butter
1 tsp vanilla extract

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Method

Preheat the oven to 170°C/gas mark 3.5 and grease a 1 litre pudding basin with dairy-free butter

Add the water and dates to a small saucepan and simmer for 5 minutes, until the dates are juicy and have absorbed at least half of the water

Meanwhile, cream together the dairy-free butter and sugar. Stir in the flour, bicarbonate of soda and spices

Slowly mix in the dairy-free milk and stem ginger and syrup

Lastly, stir in the date mixture (including the liquid) and apple cider vinegar. This will react with the rising agents and help make the pudding extra spongey!

Pour the mixture into the pudding basin and cover with foil. Bake for 50 minutes or until a skewer inserted into the middle comes out clean

To make the sauce, add the syrup, vegan butter, sugar and vanilla to a small saucepan over a medium heat, stirring to melt. Simmer the sauce for 5 minutes

Prick the pudding a few times with a skewer and pour half the sauce over it, while still warm. Reserve the rest for serving

Slice, serve and enjoy!