Fantastic vegetarian sticky toffee pudding


This vegetarian sticky toffee pudding is simply amazing! Botanical base of classic dessert made with sticky dates. The cake features whole grain flour and uses a creamy sauce based on cashew nuts instead of the traditional toffee sauce.

Vegan sticky toffee pudding on a small dessert plate with cashew cream sauce and another pudding ramekins in the background.

I think I just found my favorite dessert.

This is my favorite combination Types of Dessert (cake) and one of my favorite plant-based ingredients, Medjool dates. Coupled with cashew maple syrup, it tastes like toffee, but it is more beneficial to health.

It’s no surprise that I love this vegetarian sticky toffee pudding as much as I do. I was surprised that it took so long to try!

What is toffee pudding?

Sticky Toffee Pudding (also known as Sticky Date Pudding) Is a classic British dessert. It is made with a piece of sponge cake and chopped pitted dates. Traditionally, topped with toffee sauce and vanilla ice cream or custard.

I have a lot of respect for traditional desserts.Watch all seasons Great British Baking Countless times than me can only make me more honored and respected classic candy.

Therefore, it is not my style to be far from my tradition these days. I hesitate to make some changes to this recipe, especially cashew butter (see below for more details).

But sometimes it is worth trying something a bit more adventurous and different. I like the way this recipe is paired, it’s unusual. I can’t wait to do this again and again.

Three small molds are placed on a white surface, and each mold contains a plant-based dessert.

How to make vegetarian sticky toffee pudding

The process of making a cake is very simple. First, pit a small cup of candied dates and half a teaspoon of baking soda in boiling water.

Baking soda helps to soften the date. After 20 minutes of soaking, they became slimy and soft in texture. They turned the original simple cake batter into a dark, sweet, caramel-flavored delight.

Vegetarian toffee pudding can be baked in ramekins, which is the way I choose. It can also be baked in a round bread machine-a quart and a half or two quarts work well. If you don’t have a round or ramekin, you can use an eight-fold baking pan.

After the pudding is baked, turn it upside down and cover with sauce. That might be the maple cashew butter I used. It could also be date syrup or store-bought vegan caramel sauce (some are made with coconut milk).

If you want to put the sticky toffee pudding on top, you can add vegan vanilla ice cream and seasoning.

Best dates for baking pudding

If you can find it, I recommend using a de-cored, moderate date in the pudding. Their texture is very suitable for slimy cakes.

If you cannot find an intermediate date, you can use deglet noor instead. Just give them an extra ten minutes of soaking time because they are not as naturally soft as medjool.

The round vegan sticky toffee pudding is covered with cashew cream and cut into small pieces with a dining fork. There is more cashew cream in a small jar at the back of the dessert.

Speaking of sauce…

To stay true to the tradition, I tried to eat this recipe with a vegan toffee sauce. Add homemade vegan cream sauce.This is a good excuse to learn The difference between caramel, butterscotch and toffee. But in the end, I took another approach.

Despite the robust sweets, I found that toffee sauce was too sweet on a cake full of dates. Not to mention a bit greasy from vegan butter.

Maybe I just need to perfect my vegetarian toffee. But at the same time, I want to know how to make sweet sauce with my beloved one, All-purpose cashew cream. I think cashews have a buttery taste, and I also find that maple syrup + vanilla has a caramel taste for me.

So, I did an experiment. I heated up the cashew cream, maple syrup, vanilla and a pinch of salt. The resulting sauce is heavenly. It tastes like a mixture between toffee sauce and melted ice cream, so it is more traditional than it looks.

Cashew butter perfectly complements the vegan sticky toffee pudding. It is sweet, but not very special.

A bag of whole grain flour has been used to make small round cakes, which are placed on dessert plates.

The perfect flour blend for vegan sticky toffee pudding

I mixed all purpose and sprouted whole wheat flour in this recipe.

why? Because of the nutty, complex taste of whole wheat flour and the sweetness of dates, it does match well.

My sprouted grain powder is Organic sprouted whole wheat flour from One Degree Organics. As we all know, I like this brand because of its transparent sourcing and the quality of its own cereal products. Once oatmeal is the backbone of my daily breakfast, I like to use sprouted wheat and flour when baking.

Why is it sprouted? Sprouting may help make the nutrients in whole grains more bioavailable. I also think that sprouted grains taste sweeter than unsprouted grains.

Store toffee pudding

This vegan sticky toffee pudding is the best dessert, but it should be warm. But I have successfully stored leftovers, especially since I have done this several times.

After baking and placing the puddings from the ramekins, let them cool completely. Then, store them in an airtight container until you are ready to cover them with cashew jam.

Having said that, cashew butter can be stored in an airtight container in the refrigerator for up to four days. Reheat in the pan while stirring gently.

Some mini ramekins contain golden cakes. They sit on a white surface, served with cream sauce.
Vegan sticky toffee pudding on a small dessert plate, with cashew cream sauce and another pudding ramekin in the background.

Preparation time: 10 minute

Cooking time: 25 minute

Soaking time 20 minute

total time: 55 minute

Yield: 6 Share

For the buttery cashew sauce

  • Preheat the oven to 350F. Lightly grease 6 ramekins or a 9-inch round souffle pan.

  • Put the chopped dates in a bowl. Sprinkle with baking soda. Pour boiling water into the dates and stir to make sure they are covered. Let the dates soak for 20 minutes.

  • After soaking the dates, mix the flour, baking powder, salt and sugar in a large mixing bowl. When the dates are ready, add them to the dry ingredients along with the soaking water, and then add the melted vegan butter. Stir until the batter is evenly mixed.

  • Divide the batter into ramekins and place them on the baking sheet. Transfer the sheet to the oven. Bake for 25 minutes or until the top of the pudding is domed and set. Let the pudding cool for 10 minutes, then pour it out of the ramekins.

  • To make cashew butter, mix all the ingredients in a pot and simmer it over a low heat. Heat the soy sauce and keep stirring for 3-5 minutes, or until it thickens. Pour it on the pudding and heat them.

The plant-type sticky toffee pudding is placed on the dessert board, covered with dates. Cut a piece of pudding into small pieces with a fork.

There are six recipes, but the portions are huge! Especially suitable for sweet and sticky cakes like this. Two people can easily enjoy a pudding.

This is one of the many reasons why vegan sticky toffee pudding is a Valentine’s Day recipe. If you are lucky enough to be isolated from someone you care about, you can share it with your loved ones.

Or, make a recipe and give it to yourself as a gift. This is one of the best dessert gifts I can think of, I hope you like it.


This article is sponsored by Once organic. All opinions are my own. Thanks for your support!


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