Sticky toffee puddings with caramel sauce

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Ingredients

10 dates date
chopped small & soaked in water
225 g g self-raising flour self-raising flour
1 tsp tsp baking soda baking soda
220 g g maple syrup maple syrup
100 g g brown sugar brown sugar
240 ml ml soya milk soya milk
0.5 bananas banana
115 g g margarine margarine

For the sauce

115 g g margarine margarine
200 g g icing sugar icing sugar
4 tbsp tbsp maple syrup maple syrup
120 ml ml soya milk soya milk
1 tsp tsp vanilla extract vanilla extract

Sticky toffee puddings with caramel sauce

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0:55 min
(23)

Method

Preparation time: 0:25 min

A warming winter treat, try this vegan sticky toffee pudding recipe, created by plant based chef, Gaz Oakley.

1. Grease and flour 6 mini pudding tins (each about 200ml) and place them into a deep baking dish/tray. Pre heat your oven to 180 degrees C / gas mark 4.

2. Soak the dates in water for 10 minutes.

3. In a mixing bowl mash together the milk with the banana, until there’s hardly any lumps.

4. In another bowl beat the margarine, maple syrup & brown sugar together until the sugar has dissolved.

5. Sift in the flour and bicarb into the bowl then fold until fully incorporated. Stir in the chopped dates (drained) & milk/banana mixture.

6. Spoon the mixture into your pudding tins, leaving around an 1/2 inch gap for the puddings to rise.

7. Place the puddings into your oven to bake for 45 minutes.

8. Meanwhile make the Caramel sauce, add the caster sugar & maple syrup to a heavy based saucepan.

9. Place the pan over a medium heat & allow the sugar to melt to an amber coloured caramel. Once melted take the saucepan off the heat then carefully whisk in the milk & margarine. Once incorporated & saucy, place the sauce back over a low heat & add vanilla to taste.

10. After 45 minutes of cooking test the puddings are cooked by inserting a skewer into the middle of them, if the skewer comes out clean, they are ready.

11. Let the puddings sit for about 5 minutes before turning them out of the tins.

12. Serve the puddings with the caramel sauce.

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