(Vegan) Sticky Toffee Pudding (from Cumbria)
Did you know that sticky toffee pudding was invented in a small town in Cumbria? Also popular in Australia (‘steamed date pudding’), it’s apparently the world’s favourite dessert! Today things are updating to plant-based versions!
Hot sugar syrup can burn, so always keep little hands and paws away, never leave pans unattended, and use a long-handled spoon! Read more on food safety for people & pets (dried fruits and spices are unsafe near pets).
Sticky toffee pudding is basically a steamed date pudding in a toffee sauce. Medjool dates give the best flavour, so don’t be frightened to indulge! The two recipes above are super-simple and use affordable everyday ingredients.
For vegan butter, choose Flora (as it has no palm oil). You’ll get the best flavour by using brown or coconut sugar (not white – eek!) and you could truly indulge with some golden syrup or black treacle. Spices like ginger and cinnamon lift the pudding to new heights.
If baking on parchment paper, choose If You Care (sold in cardboard packaging, this is free from toxic chemicals and can be used for all your baked goods).
How to Serve Vegan Sticky Toffee Pudding
This delicious pudding is always best served warm, cut into generous squares with extra sauce on top. You can add a spoonful of coconut yoghurt for a lighter finish.
But for best taste, indulge and serve with vegan vanilla ice-cream. Or warm vegan custard (with fresh raspberries or pears).
