DessertGluten FreeRecipesVeganWorld Cuisines

Sticky Toffee Pudding

by Edward Daniel
written by Edward Daniel
Decadent Sticky Toffee Pudding with caramelised toffee, jammy figs, and earthy walnuts.

Caramelised toffee with tender jammy figs and earthy walnuts in a spiced moist buckwheat pastry; Sticky Toffee Pudding.

Melt into this game changer. And, get transported into a British classic.

This dish will topple any belief that food can’t be comforting and moist.

When to make:

Make this:

  • When you’re seeking a Sunday afternoon time. Pair this comforting dish with a warm cuppa for the ultimate cosy experience
  • When you’re looking to refuel after a long trek through Snowdonia
  • When holiday spreads never looked spartan! Rustle this up at Christmas or New Year’s Eve. This pudding is sure to impress and make new friends
What inspired me:

My love for Sticky Toffee Pudding was sparked by those childhood memories of school dinners, where the caramelised toffee would drip onto my uniform as I eagerly dug into the gooey, sensational dessert. As I experimented with vegan baking, I was determined to recreate this indulgent British classic in a plant-based form.

Recipe Highlights:
  • Traditional British Classic: A beloved dessert originating from the UK, perfect for those looking to indulge in a taste of British culture
  • Gluten-Free Delight: Made with buckwheat pastry, this pudding is a great option for those with gluten intolerance or sensitivity
  • Caramelised toffee: The rich, buttery toffee sauce is the star of the show, perfectly complementing the tender figs and earthy walnuts
  • Vegan and indulgent: This dessert proves that vegan food can be just as comforting and indulgent as its non-vegan counterparts
What equipment to use:

For this recipe, I suggest:

High speed blender

Oven

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Decadent Sticky Toffee Pudding with caramelised toffee, jammy figs, and earthy walnuts.

Sticky Toffee Pudding

#
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the toffee sauce
  • 200g dark muscovado sugar
  • 50ml coconut oil
  • 20g oats. ground
  • 200ml filtered water
  • For the pudding
  • 250g figs, dried
  • 250g water
  • 18g fresh yeast
  • 10g almonds
  • 50ml extra virgin olive oil
  • 75g light brown sugar
  • 100g brown rice flour
  • 100g buckwheat
  • 1tsp vanilla extract
  • 1 clove of India, grounded
  • ¼tsp cinnamon, grounded
  • ¼tsp mixed spice, ground
  • 50g walnuts

Instructions

  1. To make the toffee sauce, whizz the oats in a blender. Set to one side.
  2. Over a low heat melt the muscovado sugar in olive oil. Stir until dissolved. Add in the water. Continue stirring. Once it comes to the boil add in the oats.  Allow the sauce to thicken. Switch off the heat.
  3. Line a loaf tin with baking parchment. Place half the sauce into a loaf tin and leave to cool in the freezer while you make the rest of the ingredients. Leave the other half of the sauce at room temperature for later.
  4. Stir the yeast in lukewarm water. Soak the dried figs in water and leave to one side.
  5. To make the pudding, place the buckwheat, flaxseeds, sugar, almonds, clove of India, and cinnamon and allspice in a highspeed and whizz finely. Transfer to a large mixing bowl. Add in the brown rice flour.
  6. Fold in the figs, water and yeast with a spatula. Add in the vanilla extract and oil.
  7. Finally, fold in the walnuts. Set aside for about an hour.
  8. Preheat the oven to 180 degrees Celsius.
  9. Remove the loaf tin from the freezer and using a spatula spoon in the pudding mixture into the loaf. Gently smooth over the mixture with the spatula to a flat surface.
  10. Cover the dish with parchment paper and bake in the oven for about 20 minutes. Remove from the oven. Take off the parchment and continue to cook for a further 12 minutes. The pudding is done when you can put a skewer through the centre and it comes out clean.
  11. When the pudding is baked, remove from the heat. Go around pricking the pudding with the skewer all over. Pour over the remaining toffee sauce to the top of the pudding. Alternatively, transfer the dish to a large serving dish. Turn over the pudding and pour the remaining toffee sauce.
  12. Serve immediately.

 

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2 comments

Meek Saturday 27 June 2015 - 14:30

Mmmm this looks delicious!! Wish we had figs all around Manila! x

Reply
edward Sunday 28 June 2015 - 10:35

Thanks, Meek for kind comments.

Reply

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