Vegan Sticky Toffee Puddings

1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
2. Grease 4 pudding basins (200ml approx. Buy from Lakeland, supermarket home section or kitchen shop) with vegan margarine and place them on a baking tray.

Date mix

1. Place the water, plant milk and dates into a medium-sized saucepan and simmer for around 5 minutes or until the dates are soft. Set aside and do not drain off the water/plant milk.

Wet ingredients 

1. In a large jug, thoroughly whisk together all the wet ingredients and set aside for 5 minutes.

Dry ingredients

1. In a large bowl thoroughly combine all the dry ingredients.
2. Pour the date mix and the wet ingredients into the bowl of dry ingredients. Thoroughly combine but don’t overstir.
3. Pour the mixture evenly into each pudding basin to around two-thirds full.
4. Place the pudding basins onto a baking tray and then give the tray a tap on a work surface before placing it in the oven (this stops the raising agents working too quickly).
5. Bake in the oven for 25 minutes or until a knife comes out clean.

Sticky Toffee Sauce

1. Make the sauce around 10 minutes before the cakes are due to come out of the oven.
2. Place all the ingredients in a medium-sized saucepan and heat gently on a medium heat, stirring well throughout. Simmer for 5 minutes.
3. When the puddings are cooked, tip each one out onto a small dish or a flat-bottomed bowl and pour over the sauce. Serve hot.

Serving suggestions: vegan cream, vegan crème fraîche, vegan custard, vegan honeycomb, vegan ice cream