Sunday 23rd January is Sticky Toffee Pudding Day. As this month is also Veganuary, we wanted to re-share this indulgent Sticky Toffee Apple Pudding recipe from The Seasonal Vegan by Sarah Philpott. The perfect way to celebrate, especially when served with hot vanilla custard on a cold winter weekend.
The Seasonal Vegan is a kitchen diary of seasonal recipes with a delicious mixture of Sarah Philpott’s fine food writing and Manon Houston‘s beautiful photography. This guide to eating with the seasons takes a realistic approach to shopping cheaply and sustainably and proves that the vegan lifestyle is anything but expensive. Perfect for long-term vegans and novices alike.
Sticky Toffee Apple Pudding with Vanilla Custard
1 hour 30 minutes | Serves 8
Ingredients
For the pudding:
– 250g dates
– 100g soft brown sugar
– 100g vegan butter, plus extra for greasing
– 3 apples, grated
– 300g self-raising flour
– 2 tsp baking powder
– 2 tsp ground allspice
– A pinch of sea salt
– 1 tsp vanilla extract
– 1 tbsp treacle
For the sauce:
– 150g vegan butter, softened
– 350g dark muscovado sugar
– 1 tbsp black treacle
– 50ml oat milk
– 1 tsp vanilla extract
– A pinch of sea salt
For the custard:
– 1 litre oat milk
– 150g white sugar
– 2 tsp vanilla extract
– A pinch of sea salt
– 1 tbsp cornflour
– A pinch of turmeric (optional)
Preheat the oven to 180C. Put the dates in a bowl and pour over 250ml boiling water and leave for 10 minutes.
In a large bowl, cream the butter and sugar together. Tip in the flour, baking powder, grated apple, allspice and salt and stir well. Add the vanilla extract and treacle and stir again.
Lightly grease a large dish or tin and pour the batter in, making sure to spread evenly. Bake for 30-35 minutes, or until a cake tester comes out clean.
Meanwhile, make the sauce by melting the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter is melted, stir gently until everything else is melted too. Now stir in the oat milk, vanilla extract and salt, then turn up the heat and when it’s bubbling and hot, take it off the heat.
Take the pudding out of the oven and leave to stand for 20–30 minutes. To make the custard, put the oat milk, vanilla, salt and sugar in a small saucepan and heat over a medium heat, stirring constantly. Add the cornflour and bring to the boil. Keep stirring until you have a thick consistency, then add the turmeric, if using.
Pour the toffee sauce over the pudding and cut into eight slices. Pour over the custard and serve.
The Seasonal Vegan is available on the Seren website: £12.99
Create your free Seren account and enjoy 20% off every book you buy from us.
Sarah talks us through her recipe for Beetroot and Hazelnut Soup
Seren Books Blog 