Drizzled in a sweet caramel sauce, the traditional toffee pudding that any vegan baker can enjoy.
Vegan Toffee Pudding
6
40
MINS
MINS
Metric
Imperial
INGREDIENTS
| 100g | Trex |
| 100g | Light soft brown sugar |
| 200g | Pitted dates |
| 200ml | Almond milk |
| 1 tsp | Vanilla essence |
| 200 g | Self-raising flour |
| 1 tsp | Baking soda |
| 100g | Chopped walnuts |
SAUCE
| 100g | Trex |
| 200 g | Light soft brown sugar |
| 50ml | Almond milk |
| 1 tsp | Vanilla essence |
Method
Preheat oven to 180C/ 350F/ gas mark 4.
Prepare a grease lined tray.
Cook the dates in water for around 5 minutes, until soft.
Beat the Trex, sugar, flour, baking soda and vanilla. Add the almond milk, dates and chopped walnuts. Once mixed fully, pour in to a greased tin.
Bake at 180C for 40-45 minutes.
Meanwhile, create the sauce by simmering the Trex, brown sugar, almond milk and vanilla essence for 5 minutes.
Serve the pudding warm with the sauce poured over, and a dollop of vegan vanilla ice cream.
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