Sticky toffee pudding

Sticky toffee pudding

Tags

Sweet
British

Cook

Ingredients

  • 100g dates, roughly chopped
  • 1 tsp baking soda
  • 180ml boiling water
  • 170g flour
  • 2 tsp baking powder
  • 3 tsp pumpkin spice
  • Pinch of fine sea salt
  • 100g canned pumpkin purée
  • 80ml vegetable oil
  • 60ml plant milk
  • 80g dark brown sugar
  • 40g treacle
  • 150g vegan butter
  • 150g light brown sugar
  • 1 tbsp treacle
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • 3 tbsp pumpkin purée
  • 150g double cream

Steps

  1. Preheat the oven to 160°C. Grease a brownie tin.
  2. Combine dates and baking soda in a bowl and cover with boiling water, soak for 10 minutes.
  3. Meanwhile, sift together the flour, baking powder, pumpkin spice and salt in a large mixing bowl.
  4. Add the pumpkin purée, vegetable oil, plant milk, dark brown sugar, and treacle to the soaked dates. Blend until smooth.
  5. Pour the blended mixture into the dry ingredients and stir until just combined. Pour the batter into the brownie tin and bake for 30 minutes.
  6. In a small saucepan, combine the vegan butter, light brown sugar, treacle, and vanilla extract.
  7. Place over medium heat and stir until melted and bubbling. Remove from the heat and allow to cool for 10 minutes.
  8. Stir in the flaky salt, pumpkin purée, and vegan double cream. Set aside until ready to serve.
  9. Once baked, remove from the oven and let cool for 10 minutes. Prick the top of the pudding all over and pour over half of the toffee sauce.
  10. Leave to cool for another 10 minutes before slicing into 9 squares.
  11. Serve warm with vegan ice cream and extra pumpkin toffee sauce.