MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Toffee Pudding
Categories: Puddings
Yield: 6 Servings

1/2 c Soft dates (100 g);
- pitted, chopped
2/3 c Non-dairy milk (125 ml);
- unsweetened
1/2 ts Baking soda
1/4 c Coconut oil or vegan spread
- (50 g)
2 tb Coconut sugar or
- brown sugar (30 g)
1/4 c Water; plus:
1 tb Ground flax seed or
- ground chia seed or
- egg replacer
1 ts Vanilla extract
2/3 c Wheat flour or spelt flour
- or all-purpose GF flour
- mix (100 g)
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1/2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Xanthan gum
1/4 ts Salt
1/4 c Nuts (60 g); chopped

MMMMM------------------------TOFFEE SAUCE-----------------------------
1/4 c Any liquid sweetener (50 g)
1/4 c Coconut sugar or brown
- sugar (50 g)
1/2 c Coconut cream (100 ml);
- scoop the cream from a can
- of full fat coconut milk
- and save the liquid for a
- smoothie
1 ts Vanilla extract
1 pn Salt (optional)

Total time: 1 hour

Preheat the oven to 375?F (190?C).

Oil a 7x4" baking pan or small casserole dish.

Mix 1/4 cup water with the ground flax or chia, or egg replacer. Set
aside.

Heat the chopped dates in a saucepan with the milk, simmer until soft,
about 5 minutes. Remove dates & milk from the heat and mix in the
baking soda. It will froth up. Add sugar, and coconut oil or vegan
spread to the saucepan and mix well.

Combine the dry ingredients, and chopped nuts if using, in a bowl.
Add the date mixture to the dry ingredients and mix well to make a
thick batter. Spoon the batter into the greased pan. Bake in
preheated oven (375?F or 190?C) for 30 minutes or until a toothpick
comes out clean.

While the pudding is baking, make the sauce.

Combine sauce ingredients in a saucepan. Simmer, stirring until it
begins to thicken, 10 to 15 minutes. Be careful that it doesn't burn.
Spoon a few tablespoons over the baked hot pudding and return to the
oven for 5 minutes. Spoon the remaining sauce over the pudding when
served.

Tips:

Theresa Hedges-Webb uses coconut sugar because it doesn't affect
her the same way as ordinary sugar. As it's mostly for sweetness and
flavour rather than the texture it gives, other sweeteners/sugars can
be used. Or it can be omitted altogether! It's a very rich pudding,
so while this will fill a 7x4" dish, it will easily serve 6 people!

Replace part or all of the dates with other dried fruit, such as
raisins, currants, prunes (yes!), apricots.

Theresa's recipe originally called for 3 tb vegan spread in the
toffee sauce, along with 1/4 cup coconut milk + 2 tb creamed coconut.
I simply used 1/2 cup or thereabouts of coconut cream, separated from
the liquid, from 1 can full fat coconut milk + plus a pinch of salt.

This pudding is best eaten warm, straight out of the oven. It can be
reheated, but it's just not the same :-).

Per 124 g (1/2 cup): 243 cal, 40 g carbs, 9 g fat (33% CFF),
7 g Sat fat, 109 mg sodium, 3 g fiber, 3 g protein, 20 g Sugars,
low Cholesterol

Recipe by Theresa Hedges-Webb, Feb 2014

Recipe FROM: <https://web.archive.org/web/20180916115039/
http://www.savvyvegetarian.com/vegetarian-recipes/
sticky-toffee-pudding-vegan.php>

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