I looked at a lot of really recipes for sticky toffee pudding as well as some more updated versions, and decided on how I would make my own. Totally free of dairy, eggs, and gluten!
This is a very easy recipe, and the moistness comes a lot from the dates, and then it is covered and soaks in an amazing creamy caramely sauce. This sticky toffee pudding is one of the best things I have ever eaten. I topped mine with some booja booja vegan ice cream while the pudding was still warm.
Tip the coconut sugar, maple syrup, cinnamon, zests and 600ml water into a saucepan. Bring to the boil, then simmer.
Now make the sponge. Put the dates and flaxseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C. Grease and line a 20 x 30cm baking tin with a strip of baking parchment.
Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well.
Scrape the cake mixture into the tin. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with ice cream, if you like.