The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding!
- 250ml soya milk
- 100ml water
- 200g dates
- 1 level teaspoon bicarbonate of soda
- 115g vegan margarine
- 115g soft brown sugar
- 200g white self raising flour
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 100g golden syrup
- 200g soft brown sugar
- 150g vegan margarine
- 100ml soya cream
- 1 teaspoon vanilla essence
To Make the Sponge –
Pre-heat the oven to 190C/Gas5.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water. Simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture.
Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir in.
Mix the spices into the flour.
Sieve the flour and fold into the sponge mixture. Spoon the sponge mixture into the prepared tin.
Bake in the pre-heated oven for 30 minutes or until cooked. The sponge will bounce back when pressed.
To Make the Sauce –
Melt the syrup, margarine, sugar and vanilla essence in a small saucepan.
Simmer for 5 minutes without stirring.
Leave to cool slightly and then stir in the soya cream.
Prick the pudding all over and pour half the hot toffee sauce over the pudding.
Serve the rest of the sauce with the pudding and, if you like, a scoop of vanilla soya ice cream.
Bio: Demuths Cookery School is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Demuths Cookery School is run by one of the UK’s leading plant based chefs Rachel Demuth. She is joined by a team of experienced chef tutors who teach an exciting and varied selection of vegan courses for all abilities from beginner to accomplished cook.