• Bookmark this page

The Best Guide for the Bedford Area

Bedford news, reviews and local events in Bedford areas including Bedford, Bromham, Queen's Park, and communities in Bedford. Are these places the most relevant to this postcode? Let us know!

Calendar of
Upcoming Events
ama
Loading...

Easy Access

Weekly Recipe From The Award Winning Chef, Vegan Sticky Toffee Pudding

Author: Alan Paton Published: 8th October 2016 15:29

 Sticky Toffee Pudding

Chef Alan Paton is a Craft Guild Member and Master Chef of Great Britain

In these days of intolerances and allergies we are very often asked to serve peoples favourites from before they were diagnosed with for instance coeliac disease.

So in response to that we started to offer a vegan style Sticky Toffee Pudding.

Now, I know this is somewhat a departure for me but this is and continue will to be a growing market.

This is our vegan recipe for sticky toffee pudding.
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding.

Dietary: vegan
Serves: 6

Ingredients for sponge

  • 250ml soya milk
  • 100ml water
  • 200g dates
  • 1 level teaspoon bicarbonate of soda
  • 115g vegan margarine
  • 115g soft brown sugar
  • 200g white self raising flour
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Ingredients for toffee sauce

  • 100g golden syrup
  • 200g soft brown sugar
  • 150g vegan margarine
  • 100ml soya cream
  • 1 teaspoon vanilla essence

Method:

  • Pre-heat the oven to 190C-Gas5.
  • Line a 20cmx 20cm shallow cake tin with baking parchment.
  • Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.
  • Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
  • Beat together the margarine & sugar until pale & creamy.
  • Add the date mixture & stir in.
  • Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.
  • Spoon the sponge mixture into the prepared tin.
  • Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.
  • To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soya cream.
  • Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya icecream.

 

 

 

Bookmark and Share

Report this article as inappropriate

Comments

You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.

Sign in or join now to post a comment
Find a Local Business Get the MK40 Newsletter!
Loading...
Back to Top
© Copyright 2005-2019 AboutMyArea

AboutMyArea Privacy Policy

MK40: Bedford Home | News | Community | Business Directory | Advertising & Contribute | Clubs & Groups | Competitions & Offers | Food & Eating Out | Jobs | Lifestyle | Markets & Car Boots | Newsletters | Your Local Area | Archives | Contact Us
AboutMyArea: Home | Site Map | Contact AboutMyArea | Terms & Conditions | Community Guidelines | Business Opportunity | Help

About Cookies