Sticky Toffee Pudding
A rich and indulgent sticky toffee pudding recipe from Naturally Sassy, which is vegan, dairy- and gluten-free. Best served piping hot on a cold day.
From the book
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
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Introduction
I have such fond memories of coming home after school to the smell of sticky toffee pudding wafting from the oven. It was my mum’s speciality – much loved by my brother and me. Creating a healthy version the family would approve of was no easy task, but after many failed attempts I finally succeeded! I found a way to recreate all the richness of the classic pudding with really simple, easy and affordable ingredients. It takes no more than 15 minutes to prepare, and will be enjoyed by the whole family.
Ingredients
| Coconut oil, for greasing | |
| 90g (½ cup) | Medjool dates, pitted and chopped |
| 120ml (½ cup) | water |
| 120ml (½ cup) | rice milk |
| 150g (1½ cups) | (gluten-free) rolled oats |
| 3 tbsp | cashew butter |
| 4 tbsp | raw honey or agave syrup |
| 2 tbsp | water |
Essential kit
You will need a 15cm-square baking dish or tin.
Method
Preheat the oven to 190°C/170°C fan/gas 5 and grease a 15cm-square baking dish or tin with coconut oil. Add the dates to a saucepan with the water and rice milk. Bring to the boil, then reduce the heat and simmer until the dates start to form a paste with the liquid. Tip in the oats and cook for a further minute.
Stir well, then transfer to the prepared dish or tin, spreading the mixture in an even layer. Place in the oven to bake for 25 minutes.
Meanwhile, stir together the cashew butter and honey or agave syrup with the water. Remove the dish from the oven and pour the cashew and honey/ syrup mixture on top of the oats, then put back in the oven to cook for a further 3-5 minutes to heat through until the sauce is piping hot.
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