Try this vegan sticky toffee & pear pudding with toffee sauce recipe, or contribute your own.
Suggest a better descriptionThis cake must be made in the morning or the night before. Once cooled wrap tightly with cling film and then slice in the evening and warm slightly through.
1. preheat oven to 160c
2. Boil the kettle, place the dates in a bowl and cover with some boiling water. Just enough to cover the dates with. Leave on the side.
3. Peel the pears, remove core and cut each pear into 8 small slices
4. Put the caster sugar, cinnamon, star anise, cloves, zests and water into a saucepan. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
5. Drain the dates of the boiling water. Remove the stones-they should easily squeeze out from the middle. If not use a knife to chop the date in half and then remove the stone.
6. Put the dates in a saucepan and add the soya milk(or any other vegan milk). Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. If your do not have a food processor you can blend with a hand blender in a large bowl. Add the oil and blend again.
7.Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment. If you do not have one please use a loaf tin that has been well lined.
8. Put the brown sugar, flour and bicarbonate of soda in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface.
9. Add the date and oil mixture to the dry mix, and stir well. Scrape the cake mixture into the tin.
10. Drain the pears of the liquid then nestle the pears into the sponge mix.
11. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
To make a vegan toffee sauce to serve with the sponge( for 12 people-double if you are making more) add 400g of brown sugar, 8 tablespoons of soya milk, 110g margarine or vegan spread to a saucepan. Melt together on a low heat then bring to the boil for 5 minutes. The sauce should be golden in colour and runny. It can be made in the morning and then reheat at night. If you put it in the fridge it will be solid when it comes out so it will need to be heat up.
12. To serve, either place the cake back in the oven for a few minutes or slice and place in individual bowls, then pop in the microwave for 20 seconds just before serving. Drizzle with toffee sauce and serve with a scoop of dairy free ice cream.
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Serving Size: 1 (137g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 363 | ||
Calories from Fat: 111 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 233mg | 8 % | |
Potassium 237mg | 6 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 60.1g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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