From My Delicious Vegan Diary comes this delicious Sticky Toffee Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?
Sticky Toffee Pudding
- 1 1/2 Cups chopped Dates
- 1 3/4 Cups boiling water
- 1 tsp baking soda
Put in bowl and let soak for an hour or two.
- 1/4 Cup or cube vegan butter
- 1 Cup sugar
- 1 1/2 tsp Vanilla bean paste
Cream in mixer until butter and sugar are fully incorporated and are fluffy.
- 2 vegan eggs
Add to creamed mixture and mix until incorporated.
- 2 Cups cake flour
- 1 tsp baking powder
- 1/2 tsp cornstarch
Add to creamed mixture slowly until mixed. Add date mixture and mix for another minute.
Pour into greased 9×9 baking dish or 6 medium sized greased 8oz ramekins ( what I used) or 10 -12 4 oz ramekins for a large group. Bake in preheated 350 degree oven for 30 minutes (or 20 minutes for the 4 oz ramekins).
Make toffee sauce while cooking.
Toffee Sauce recipe
- 4 Tbs Vegan Butter
- 2/3 C Brown Sugar
- 2/3 C Canned Coconut Milk, using the cream on top ( It’s best to use a high quality with thick cream on top) (may we recommend our Native Forest® Organic Coconut Milk?)
- 1/4 tsp Vanilla Bean Paste
- Pinch Salt
In a microwave safe bowl, melt vegan butter. Add brown sugar, coconut milk cream and stir. Microwave for 2 minutes. Stir. Microwave for another 1- 1 1/2 minutes depending on your microwave. Make sure to let the mixture cool slightly, at least two minutes, before adding the vanilla and pinch salt, and stir. Let sit on the counter for about 5 minutes. Once it starts to cool, it will thicken.
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Republished by EdwardandSons.com