As we all know, Christmas is right around the corner! As we don’t all know, I have a real love for most things British (thanks in part to some of my DNA). The British know how to have a great Christmas, or so I think they do because of all their Vlogmas videos I watch on YouTube (lol), it always seems so cheerful and jolly over there during Christmas time!
Although I haven’t had much classic British food, I have fallen completely in love with Sticky Toffee Pudding! It’s a quintessential British dessert (or pudding if you’re British, hence the name Sticky Toffee Pudding).
I have made this dessert almost every year after finding the original recipe from Pippa Middleton in a People magazine years ago! But having since gone vegan, I had to make some changes in the recipe! So today’s version is 100% vegan and actually even better than the original in my opinion (don’t tell Pippa). It came out fluffier, tastier and healthier than the one I used to make! Which was a really nice surprise because I was worried it would be a disaster lol!
What you’ll need:
-1/2 cup chopped and mashed dates
-1 teaspoon vanilla extract
-1 teaspoon baking soda
-2 cups water
-4 tablespoons coconut oil, melted
-1/2 cup packed light brown sugar
-1 flax egg (1 tablespoon whole flax seeds, ground, mixed in 2 1/2 tablespoons water. Let it sit for 5 minutes)
-2 cups whole wheat flour
-3 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon pumpkin pie spice
-1/2 teaspoon ground cinnamon
For the sauce:
-1/2 cup full fat, canned coconut milk (I used the Whole Foods 365 brand)
-1/4 cup light brown sugar
Preheat oven to 350 degrees. Lightly grease with a little coconut oil a 9×9 baking pan (if you have a deep pan it would be great, but I think a regular one should be fine!)
Mix the whole wheat flour, baking powder, and salt. This makes a healthier version of regular self-rising flour. Add in the pumpkin pie spice and ground cinnamon.
Chop and mash your dates (the softer the dates the easier to mash, so try to buy ones that are nice and soft!)
Add the mashed dates, vanilla extract, baking soda and water together into a bowl. Stir it around so the dates and baking soda start to dissolve into the water, and continue to stir it occasionally as you’re prepping the rest of the ingredients and try to get the dates to really dissolve into the water as best as you can.
Make your flax egg. Then in a separate bowl, mix together the 4 tablespoons of coconut oil with the 1/2 cup of brown sugar. Once the flax egg is ready, add it into the mixture and stir it in really well.
Gradually add the flour mixture into the oil/sugar/flax egg mixture! It’ll be dry, but just keep going.
Once all the flour mixture is added, pour in the date/water mixture! (whew, so many different mixtures LOL) Stir it well to combine everything together!
Pour the batter into your coconut oil greased pan and bake for 55 minutes!
While it’s baking, make the sauce! So combine the 1/2 cup canned coconut milk with the 1/4 cup light brown sugar together in a small sauce pan. Stir over low heat until the sugar is dissolved.
Once your Sticky Toffee Pudding is out of the oven, let it cool slightly and then serve it with a drizzle of the sauce and some cocowhip or vegan ice cream! And let me just say, this dessert is 1,000 times better the second day! I recommend baking it the day before you plan on serving it, let it sit covered in the refrigerator overnight, and serve it cold with the sauce warmed up on top! MMM<3 so good!!
Please do let me know in the comment section if you have had Sticky Toffee Pudding before and how you liked it! And also leave me a comment letting me know if you’re going to make this recipe! I hope you love it as much as I do<3