Sticky Toffee Pudding‍

• 190ml milk alternative (rice, coconut, almond, etc.)
• 75ml water
• 150g chopped dates
• ¾ tsp bicarbonate of soda
• 120g light muscovado sugar
• 120g vegan spread
• 1 ½ tsp soda
• 1 ½ tsp cider vinegar
• 45g flaxseed mix (20g flaxseeds mixed with 60g cold water, rested for at least 15 mins)
• 1 tsp cinnamon
• ¾ tsp ginger
• ¼ tsp nutmeg
• 45g water
• 30g rapeseed oil
• 150g self-raising flour
• Vegan spread for greasing

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Toffee Sauce

• 75g golden unrefined caster sugar
• 25g vegan spread
• 60g oat cream
• 60g soya cream

Sticky Toffee Pudding

1. 1 day before: Simmer dates with water and milk alternative. Upon boiling, remove from heat, add soda, stir, and cool in the fridge.
2. Next day: Preheat the oven to 175C/Gas 4. Cream sugar and vegan spread until fluffy. Add dates, vinegar, flaxseed mix, spices, water, and oil. Gradually mix in flour until smooth.
3. Grease pudding basin moulds and fill each with the mix, leaving space to rise. Bake for 50 mins and unmould while hot.

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Toffee Sauce

1. Melt sugar in a heavy-bottomed saucepan without stirring. Warm creams in the microwave.
2. Once caramel colour is achieved, remove from heat, add vegan spread, stirring continuously. Slowly incorporate creams, return to medium heat, and reduce until smooth.