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.
Ingredients
For the sponge:
175g Medjool dates
360ml unsweetened soya milk
1 tsp vanilla extract
112g vegan butter
60g coconut sugar
150g chestnut flour
38g almond flour
3 tsp baking powder
½ tsp ground cinnamon
1 pinch salt
For the miso caramel sauce:
35g coconut sugar
50g maple syrup
120g soya cooking cream
10g white miso paste
1 tsp coconut oil
1 tsp vanilla extract (optional)
For serving:
plant-based ice cream
Method
To make the sponge:
1. Preheat the oven to 180°C. Lightly grease a baking dish and line the bottom with baking paper.
2. Add the chopped Medjool dates, unsweetened soya milk and vanilla extract to a saucepan. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the dates are very soft and beginning to break down.
3. Add the vegan butter and coconut sugar to the warm date mixture. Stir until the butter has completely melted.
4. In a separate bowl, combine the chestnut flour, almond flour, baking powder, ground cinnamon and salt.
5. Pour the warm date mixture into the dry ingredients and gently mix until just combined.
6. Transfer the batter to the prepared 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 the pudding to rest for about 10 minutes after baking.
To make the miso toffee sauce:
1. Add the coconut sugar and maple syrup to a small saucepan. Heat gently until the sugar has dissolved.
2. Pour in the soya cooking cream and cook over low to medium heat for a few minutes, stirring frequently, until the sauce is smooth and slightly thickened.
3. Remove from the heat, then stir in the white miso paste, coconut oil and vanilla until completely incorporated and glossy.
4. Assemble and serve
Tips
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 sticky toffee pudding into portions and serve warm with a generous spoonful of miso toffee sauce and a scoop of plant-based ice cream.
Serves 9
Recipe by Deborah Rossetto. Check out more of Deborah's recipes at inumami.com.