Sticky toffee pudding

A Dash of Compassion

Ready in: 45 minutes
Servings: 15

Ingredients

  • 3 cups AP flour
    Baking
  • 1 tsp baking powder
    Baking
  • 1/2 tsp baking soda
    Baking
  • 2 1/2 cups brown sugar
    Baking
  • 1 cup vegan butter
    Milk, Eggs, Other Dairy
  • 2 cups chopped dates
    Dried Fruits;Produce
  • 2 cups powdered sugar
    Baking
  • 1/2 tsp salt
    Spices and Seasonings
  • 1 cup vanilla soy creamer (or plain soy creamer + 1/2 tsp vanilla extract)
    Milk, Eggs, Other Dairy
  • 1/4 cup soymilk
    Milk, Eggs, Other Dairy
  • 2 cups water
    Beverages
  • 1 tsp white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.
  • Combine the flour, baking powder, baking soda and salt in a bowl.In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.Stir in the flour mixture and date mixture and mix until smooth.
  • Pour the batter into an oiled 9 x 13-inch pan.
  • Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.
  • Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring toa boil, stirring often.
  • Remove from heat and let cool slightly.
  • Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake.
  • Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.

Nutrition

  • Calories: 480.26  cal  (24.01%)
  • Fat: 14.27  g  (21.96%)
  • Saturated Fat: 8.14  g  (50.86%)
  • Carbohydrates: 87.84  g  (29.28%)
  • Sugar: 65.64  g  (72.93%)
  • Cholesterol: 32.54  mg  (10.85%)
  • Sodium: 255.58  mg  (11.11%)
  • Protein: 3.51  g  (7.02%)
  • Selenium: 10.02  µg  (14.31%)
  • Vitamin B1: 0.21  mg  (13.98%)
  • Folate: 51.55  µg  (12.89%)
  • Manganese: 0.25  mg  (12.39%)
  • Vitamin B3: 1.9  mg  (9.51%)
  • Iron: 1.68  mg  (9.36%)
  • Fiber: 2.27  g  (9.06%)
  • Vitamin B2: 0.15  mg  (8.97%)
  • Vitamin A: 398.0  IU  (7.96%)
  • Potassium: 277.84  mg  (7.94%)
  • Phosphorus: 77.4  mg  (7.74%)
  • Calcium: 68.07  mg  (6.81%)
  • Copper: 0.11  mg  (5.25%)
  • Magnesium: 17.97  mg  (4.49%)
  • Vitamin E: 0.6  mg  (4.03%)
  • Vitamin B6: 0.07  mg  (3.4%)
  • Vitamin B5: 0.29  mg  (2.9%)
  • Vitamin K: 2.06  µg  (1.97%)
  • Zinc: 0.28  mg  (1.84%)
  • Vitamin D: 0.27  µg  (1.83%)
  • Vitamin B12: 0.07  µg  (1.14%)

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