GF and Vegan Sticky Toffee Pudding Pots

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Welcome back everyone, hope you are all doing ok!

Sticky Toffee Pudding is one of those desserts where I am unsure if I would actually go out of my way to order it or buy it. However, this is also because I think I have only tried this pudding once?! I felt like my taste-buds have matured so wanted to see if I could create a vegan and gf version (whilst taste-buds have improved, my allergy certainly hasn’t haha)

The result? I was pretty impressed. I feel like this dessert is best when warm because….well how else is the half-a-tub-of-ice-cream supposed to melt ?

Without further chat, let’s get right in. If you are looking for a non-allergy friendly version then substitute the apple sauce for 2 eggs, switch the gf flour to regular and use dairy cream for the sauce.

Ingredients for GF and Vegan Sticky Toffee Pudding:

A mug of pitted dates/ a small bowl of boiling water/ 100 grams of vegan spread (Melted)/ 230 grams of plain gf flour/ a pinch of baking powder/ pinch of salt/ half a mug of brown sugar/ 3 generous tablespoons of apple sauce. The next few items are for the drizzle: 200 ml of soya cream, 100 grams of vegan spread and half a mug of brown sugar.

This was my finished product- Look at the sauce though? HELLO
  1. Pre-heat the oven to 180 degrees Celsius and lightly grease the item you will be using to bake these. I used a mixture of glass pots/ muffin trays and found the glass pots were the most presentable and offered the best serving size haha.
  2. Put the dates (remove the stone if your dates have these) in the bowl of boiling water and let it ‘rest’ for 20 minutes or so. You want the dates to be slightly mushy and soft. Once they have reached this stage, put into a blender until a thick paste is formed. Try to blitz this well as large chunks of badly-blended dates in your dessert might be off-putting if you are a fussy eater yikes.
  3. Mix the melted butter with the sugar and apple sauce until you get a smooth consistency. I find it easier to add the apple sauce little by little as the mixture seems to blend better.
  4. Throw in the pinch of salt and baking powder then add the date paste. Once the date paste is incorporated nicely, add the flour.
  5. Divide the mixture however you want but just consider smaller amounts will bake quicker. For the amount I have in the photo it took 30 minutes to fully bake as I packed the glass containers with A LOT OF MIXTURE! For muffin trays, the 25 minute mark worked for me when I trialed the recipe using a different oven utensil.
  6. Whilst the product is in the oven, grab a saucepan and on medium heat add the remaining ingredients; cream, spread and sugar. Keep mixing until the liquid comes to a boil and leave to the side. It will thicken up slightly so don’t worry if your sauce seems on the thin side.
  7. Once the pudding or puddings are out the oven drizzle some of the sauce over the top of each one ASAP so that some of the sauce gets into the cracks or gaps of the sponge. With the rest of the sauce add to the dessert whenever you eat it.

And that is literally all there is to do! Not as difficult as I expected at all.

I hope you guys found this vegan and gf version useful, until next time!

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