Sticky Toffee Pudding
A deliciously soggy, sticky, treacle pudding with rich caramel sauce and crunchy roasted pecans.
This classic British dessert, is a warming, comforting and nostalgic treat. We have created a healthier alternative to this old-school favourite, yet it tastes yummier than ever!
This recipe will satisfy 8 to 10 people. It takes about 45 minutes to prepare and cook, and is best served warm with custard or ice cream.
Strong Wholemeal Bread Flour, Organic 1kg (Marriages)
165g plain wholemeal flour
Organic Chopped Dates 500g (Sussex Wholefoods)
200g chopped dates
Organic Pecan Nuts 1kg (Sussex Wholefoods)
100g pecan nuts
Organic Almond Drink, Sugar Free 1 Litre (EcoMil)
350ml almond milk
Organic Coconut Sugar 1kg (Sussex Wholefoods)
75g coconut sugar
Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
60g coconut oil
Baking Soda - Pure Bicarbonate of Soda 450g (Bob's Red Mill)
Half a tsp of baking soda
Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)
Half a tsp of cinnamon
Organic Rice Syrup 350g (Biona)
120g rice syrup
Organic Coconut Sugar 1kg (Sussex Wholefoods)
40g coconut sugar
Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
25g coconut oil
Vanilla Paste 100ml (LittlePod)
1 tsp vanilla paste
Other Ingredients
Method
Prior to baking: ensure that coconut oil is warm enough to melt so that it can be whisked. Grease and line a 9 inch cake tin with baking paper. Preheat the oven to 190°C (200°C if you are not a using fan assisted oven).
1) Start by taking a large saucepan and soaking your dates in the milk. Gently heat the milk/dates and cover. Stir from time to time to prevent the bottom from catching. Leave to simmer on low heat for 5 to 10 minutes.
2) While the dates and milk warm, chop and heat the pecans in a dry pan (they only need a few minutes to toast).
3) Next, take a big mixing bowl and cream together the coconut sugar and the coconut oil until smooth. Sprinkle in the cinnamon, pecan nuts and baking soda. Sift in the flour and continue to mix.
4) Remove the milk and date mixture from the hob and pour into the big mixing bowl,stirring as you do so. The mixture will be quite sloppy. Pour into the prepared tin and bake at 190°C for 25 minutes (30 minutes for non-fan assisted ovens). NB: If your mixture is dry, it will be because too much liquid evaporated in the milk pan. Simply top up with more milk (a drop at a time), until you have a thick but pourable mixture. After baking for 25 minutes, test the cake in case it requires longer to cook. The top should be browned and springy, whilst the centre of the cake should be quite wet and sticky…Perfect!
5) To make the sauce: Melt the coconut oil in a small sauce pan on a medium heat. Add the sugar, rice syrup and vanilla and stir continuously. Don’t leave the sauce unattended for too long whilst it heats, else the bottom will catch. NB: The sauce is really easy to make. Start on it once the cake is baked and cooling on the rack. Pour half the sauce onto the sponge and allow it to soak in. The rest of the sauce can be used to decorate.
