We made these amazing sticky toffee puddings for the Valentines Pop-Up Restaurant. They were simply divine. *Drools*
For the pudding: 250 ml soya milk, 200 g chopped dates, 1 tsp bicarbonate of soda, 120 g vegan margarine, 120 g soft brown sugar, 200 g white self-raising flour, 1 tsp cinnamon
For the Toffee Sauce: 100 g golden syrup, 200 g soft brown sugar, 150 g vegan margarine, 100 ml soya cream, 1tsp vanilla essence
Pre-heat the oven to 200 degrees C. Put the dates and soya milk in a saucepan and simmer slowly until the dates become soft, then remove from the heat and stir in the bicarbonate of soda, the mixture will fizz and bubble. While the mixture cools, cream the margarine and sugar in a separate bowl and stir in the other pudding ingredients, then mix in the date mixture. Put the mixture into a greased cake tin, or cupcake tray, and bake. A large cake will take around 30 minutes to cool, cupcakes will be quicker. Test to see if your cake is done by sticking a sharp knife into the sponge, if it comes out clean then it’s ready!
Meanwhile make the toffee sauce by melting the sugar, margarine and golden syrup in a pan and simmering gently for a few minutes. Allow to cool slightly then stir in the vanilla essence and soya cream.
Pour the sauce over the cake to serve, it can be eaten at once or left to cool down and reheated a portion at a time in the microwave. Enjoy!