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Christmas Sticky Toffee Pudding

Delight in Christmas Sticky Toffee Pudding: A Vegan Twist

Experience the joy of Christmas Sticky Toffee Pudding with a vegan twist that delights everyone at your holiday table.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 1 cup Pitted Dates Soaked in hot water
  • 1 cup Gluten-Free All-Purpose Flour
  • 1 teaspoon Baking Powder Ensure gluten-free
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Freshly Grated Nutmeg
  • 1 cup Plant-Based Milk Any unsweetened kind
  • 1/2 cup Maple Syrup Can substitute with agave syrup
  • 1/4 cup Melted Vegan Butter Or substitute with coconut oil
  • 1/2 cup Brown Sugar Can use coconut sugar
For the Toffee Sauce
  • 1/2 cup Maple Syrup
  • 1/4 cup Melted Vegan Butter Can substitute with coconut butter
  • 1/2 teaspoon Cinnamon Adjust according to taste

Equipment

  • Blender
  • mixing bowls
  • whisk
  • spatula
  • Baking Dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Soak the dates in hot water for about 10 minutes, then drain and blend with a splash of plant-based milk to make a smooth paste.
  2. In a bowl, combine the gluten-free flour, baking powder, ground cinnamon, and freshly grated nutmeg. Whisk thoroughly.
  3. In a separate bowl, mix the date paste, plant-based milk, maple syrup, and melted vegan butter until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and spread evenly. Bake for about 20 minutes.
  6. To prepare the sauce, mix the maple syrup, melted vegan butter, and cinnamon in a saucepan over low heat until combined.
  7. Once baked, allow the pudding to cool slightly before slicing. Serve warm, drizzled with toffee sauce.

Notes

For best results, use fresh Medjool dates and avoid overmixing the batter.