Sticky Toffee Pudding

Ingredients

175g of pitted medjool dates

360ml of soy milk

1 tsp of vanilla extract

112g of vegan butter

1 medium grated carrot

50g chopped walnuts

100g of light brown sugar

220g of all purpose flour

3 tsp of baking powder

1 tsp of salt

1⁄2 tsp of nutmeg

1 tsp of ground ginger

1 tsp of cinnamon.

Toffee sauce

1 Tbsp of maple syrup

100g of dark brown sugar

112g of vegan butter

120ml of unsweetened canned coconut cream

Method

1. Preheat the oven to 180°C

2. In a saucepan, combine chopped dates, soy milk, and vanilla extract. Heat on medium heat, stirring constantly, for about 12 minutes, until the dates are soft.

3. Add vegan butter and light brown sugar and stir until melted.

4. In a separate bowl, whisk together flour, baking powder, salt, nutmeg, ground ginger, and cinnamon.

5. Pour the date mixture into the dry ingredients and mix until a thick batter forms.

6. Add carrot and nuts.

7. Transfer the batter to the prepared baking dish and bake for 30 minutes, until cooked though.

8. In a saucepan, combine maple syrup, dark brown sugar, and vegan butter. Heat on medium to high heat, stirring constantly, until bubbling.

9. Remove from heat and stir in the coconut cream.

10. Once the pudding is cool, slice it and serve each slice topped with a generous amount of toffee sauce.