Sticky Toffee Pudding with Banana Ice Cream

Name: Sticky Toffee Pudding with Banana Ice Cream
Yield: 10
Ingredients: Pudding ingredients; 215g chopped dates; 8g bicarbonate of soda; 360ml soya milk; 140g vegan margarine; 150g dark brown sugar; 3g ground ginger; 220g self-raising flour; 7g flax seeds; Sauce ingredients; 500ml soya cream; 250ml vegan margarine; 500g dark brown sugar; Ice cream; See recipe here

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A delicious veganised version of this classic pud – thank you to the University of Aberdeen!

Courtesy of University of Aberdeen

See other recipes by University of Aberdeen

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Servings

Ingredients

Pudding ingredients

215g chopped dates
8g bicarbonate of soda
360ml soya milk
140g vegan margarine
150g dark brown sugar
3g ground ginger
220g self-raising flour
7g flax seeds

Sauce ingredients

500ml soya cream
250ml vegan margarine
500g dark brown sugar

Ice cream

See recipe here

Instructions

Pudding

Preheat oven to 165°C and line tray with parchment.
Grind the flax seed.
Heat up soya milk and add dates, flax seeds and bicarbonate of soda. Leave to one side and allow to cool.
Cream sugar and margarine then add ground ginger and date mix. Keep mixing for a few minutes and slowly start adding the flour.
Transfer to lined tray and cook for around 25 minutes or until a skewer come out clean.

Sauce

Put all ingredients into a pot and cook on a low heat for 20 minutes – needs to be reduced to get the right consistency.

Keywords

Catering

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