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This vegan sticky toffee pudding recipe is packed with ginger, and served with lashing of toffee sauce for extra indulgence. The perfect Christmas dessert.
Preheat the oven to 170°C/gas mark 3.5 and grease a 1 litre pudding basin with dairy-free butter
2
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
3
Meanwhile, cream together the dairy-free butter and sugar. Stir in the flour, bicarbonate of soda and spices
4
Slowly mix in the dairy-free milk and stem ginger and syrup
5
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!
6
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
7
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
8
Prick the pudding a few times with a skewer and pour half the sauce over it, while still warm. Reserve the rest for serving