A vegan twist on Cumbria’s sticky toffee pudding
Sticky toffee pudding is the world’s favourite pudding (also popular in Australia where it’s called ‘steam date pudding’). Said to have been invented in the Cumbrian village of Cartmel or on the shores of Ullswater, no one is quite sure.
What is known is that it was likely created, due to imports of sugar from nearby Whitehaven. In the days when it was one of England’s largest ports.
Before cooking, read up on food safety for people and pets.
Before recycling cans, rinse then remove lids (pop ring-pulls over holes). Then step on upper cans to ‘pinch’ inner rims together, to avoid wildlife getting trapped.
The appeal of sticky toffee pudding
What’s not to love? Sticky medjool dates provide natural sweetness. The caramel flavour comes from blending them with hot water. This creates a dense toffee sauce, otherwise the recipe would simply be a ‘date cake!’
Served warm, often with ice cream, custard or cream, sticky toffee pudding is especially suited to Cumbria’s winter weather: dark and cold, with rain lashing against the window.
Why choose vegan sticky toffee?
Because although we wish to keep traditional regional foods, today in a country of 58 million people, eating animal foods en-masse leads to factory farms, which none of us want.
There is not enough land for everyone to eat free-range.
Plus of course millions of people are now plant-based. So a vegan version is good for animals and good for all. It’s also cholesterol-free, which means you can it more often!
