Vegan Sticky Toffee Pudding

MAKES 6 PORTIONS

25mn making

25mn baking

Keeps for about a week in the fridge

I used a 20cm rectangular baking tray

INGREDIENTS:

• 150g pitted and finely chopped dates

• 35ml vegetable oil

• 15g black treacle

• 50g demerara sugar

• 50g vegan yogurt

• 230ml plant milk

• 1tbsp vanilla essence

• 100g plain or cake flour

• ½ tsp of baking powder

• ½ tsp of bicarbonate of soda

1. Preheat the oven at 170c for fan and 180c for conventional oven

2. Cover and soak the chopped dates in boiling water for 10-15mn until they fully soften and fall apart

3. Combine the vegan yogurt, milk, treacle, vanilla, oil and sugar in one bowl with a whisk

4. Add the flour, baking powder and bicarbonate to the mix and combine very roughly (we don't want to overwork the gluten)

5. Drain the dates well by pressing them into a sieve and add them to the mix

6. Combine all gently

7. Pour into a greased or lined baking tray

8. Bake for 20-25mn or until a knife comes out clean

9. Let cool for about 10mn before serving