Vegan Gluten Free Sticky Toffee Pudding with Miso Toffee Sauce
A soft and sticky date sponge served warm with a rich miso toffee sauce and plant based ice cream. This Sticky Toffee Pudding is vegan, gluten free and refined sugar free, with all the indulgence of the classic British dessert but a slightly more balanced sweetness.
Equipment
Ingredients
For The Sponge
- 175 grams Medjool dates
- 360 ml Unsweetened Soy Milk
- 1 tsp Vanilla Extract
- 112 grams Vegan butter
- 60 grams Coconut Sugar
- 150 grams Chestnut Flour
- 38 grams Almond Flour
- 3 tsp Baking Powder
- ½ tsp Ground Cinnamon
- 1 pinch salt
For the Miso Caramel Sauce
- 35 grams Coconut Sugar
- 50 grams Maple Syrup
- 120 grams Soy Cooking Cream
- 10 grams White Miso
- 1 tsp Coconut Oil
For Serving
- Plant Based Ice-Cream
Instructions
- Add the chopped Medjool dates, soy milk and vanilla to a saucepan. Cook over medium low heat for about 10 to 12 minutes, stirring occasionally, until the dates are very soft and beginning to break down.
- Add the vegan butter and coconut sugar to the warm date mixture and stir until the butter has completely melted.
- In a separate bowl, combine the gluten free flour, baking powder, cinnamon and salt.Pour the warm date mixture into the dry ingredients and gently mix until just combined.
- Preheat the oven to 180°C. Lightly grease a baking dish and line the bottom with baking paper. Transfer the batter to the dish and smooth the surface.
- Bake for approximately 30 minutes, until the centre is set but the pudding is still soft and moist. A skewer inserted into the centre should come out mostly clean.
- Allow to rest for about 10 minutes after baking.
- Add the coconut sugar and maple syrup to a small saucepan and heat gently until the sugar has dissolved.
- Pour in the soy cream and continue cooking over low to medium heat for a few minutes, stirring frequently, until the sauce becomes smooth and slightly thicker.
- Remove from the heat.Stir in the white miso, coconut oil and vanilla until completely incorporated and glossy.
- While the pudding is still warm, make a few small holes across the surface with a skewer. Pour over a little of the warm miso toffee sauce and allow it to soak into the sponge.Reserve the remaining sauce for serving.
- Cut the warm Sticky Toffee Pudding into portions.Serve with a generous spoonful of warm miso toffee sauce and a scoop of plant based pistachio ice cream.Serve immediately while the pudding and sauce are warm and the ice cream is still cold.
Notes
Storage: Store the pudding and sauce separately in airtight containers in the refrigerator. Reheat the pudding briefly before serving and warm the sauce separately.
Do not overbake: Sticky Toffee Pudding should remain very moist inside. Overbaking will make it more similar to a regular cake and you will lose some of its characteristic sticky texture.
Nutrition
Serving: 160grCalories: 301kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 0.2mgSodium: 317mgPotassium: 230mgFiber: 4gSugar: 29gVitamin A: 602IUVitamin C: 6mgCalcium: 165mgIron: 1mg