Vegan Sticky Toffee Pudding
Ingredients
Cake
- 50 g vegan margarine
- 40 g sugar
- 100 g pitted dates
- 125 ml plant milk (I used @mightypeauk)
- 1 tsp vanilla extract
- 40 g caramel protein powder (I used @herbalifeuk triblend coffee caramel flavour)
- 80 g plain flour
- 1 tsp baking powder
Sauce
- 100 g pitted dates
- 100 ml plant milk
- 1/4 tsp sea salt
- 1 tsp smooth peanut butter
Preparation
Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.
Preheat the oven to 180C | Gas mark 4. Grease 4 ramekins and set aside.
In a mixing bowl, cream the sugar and butter until light and fluffy.
Chop the dates as finely as possible, then place in a saucepan together with the milk and vanilla extract. Simmer over low heat for around 5 mis, stirring constantly until the dates soften and break apart.
Take off the heat and let the mixture cool for 2-3 minutes, then add it to the butter mixture and stir to combine.
Sift in the flour, protein powder and baking soda and mix well.
Divide the mixture between the four ramekins and bake in the middle of the oven for approximately 20 minutes. Serve warm.
Serve the pudding with the sauce