Vegan & Gluten Free Sticky Toffee Pudding...

You guys! I'm back!!! I can't believe it's been six (!!!) months since I've last written a post here. I could say "time flies", but that doesn't really apply in this case. It does actually feel like a lifetime ago! So what happened? Well, to be honest, I felt like I'd finally run out of things to say. If you've read one, two or all of my previous posts, you will know that I like to share more than just some images or a recipe. I tend to ramble, I like to share my thoughts and bits of my imperfect life. And after all my rambles, I suddenly felt speechless. Literally. I felt like I'd shared everything that might be of any interest to anybody. I've written about worries and struggles, happy occasions and travels, thoughts relating to food and some completely random ones. And suddenly I hit a wall - metaphorically speaking. That was about six months ago. 

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When I posted an image of this pudding on my Instagram a few days back I also wrote about being stuck, having lost my voice and therefore my blogging incentive. The feedback to that post was both touching and hugely motivating and I can't thank people enough for taking the time to share their thoughts on the subject. Quite a few advised me to simply post the images along with the recipe and not to worry about the words. So, I guess that's what I'm doing right now. Thank you for being here, for reading and for your support. 

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Ingredients:

  • 350ml almond milk
  • 200g gluten-free, self-raising flour plus a little extra to flour your baking tin
  • 200g medjool dates
  • 120g dark muscovado sugar
  • 120g vegan spread (margarine) plus a little extra to grease your baking tin
  • 2tbsp black treacle
  • 1tsp bicarbonate of soda
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1tsp freshly grated ginger

For the sauce:

  • 200g light muscovado sugar
  • 100g black treacle
  • 150g vegan spread (margarine)

To serve:

  • 1 tin coconut milk, chilled for at least 24 hours
  • 1tsp vanilla bean paste
  • 2tbs caster sugar
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    How it's done:

    • chop the dates into small pieces
    • grate a tsp of fresh ginger
    • put the milk, dates and ginger into a small pot and bring just about to a boil
    • turn down the heat and simmer for around 20 minutes/until the dates are soft
    • take the pot off the heat and add the bicarbonate of soda
    • leave to cool
    • grease and flour a 20cm baking tin
    • preheat your oven to 190C
    • mix the flour with the ground cinnamon and nutmeg
    • whisk the margarine and muscovado sugar until pale and frothy
    • add the black treacle and mix until combined
    • now add 1/4 of the flour followed by 1/4 of the date milk and fold in
    • repeat until both the flour and milk are used up
    • pour the mix into the baking tin
    • bake for 30 minutes
    • to make the sauce, put al the ingredients into a saucepan
    • melt the ingredients and simmer for  minutes
    • using a toothpick (or similar), prick little holes into the cake
    • pour half the hot syrup over the cake and put the other half into a jug for serving
    • when ready to serve, beat the coconut milk with the vanilla and sugar on high speed until you have stiff peaks
    • cut individual pieces of pudding, pour some sauce over them and add a dollop of cream
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