Sticky Toffee Pudding Day: A Recipe from The Seasonal Vegan

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

Photograph by Manon Houston

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

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Sarah talks us through her recipe for Beetroot and Hazelnut Soup

Recipe: Pancakes with blueberry compote and coconut cream

To celebrate Shrove Tuesday, we’re sharing another new recipe from The Seasonal Vegan by Sarah Philpott. If you’re looking for an in-season alternative to blueberries, why not serve with stewed apple, rhubarb, or frozen blackberries?

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.

Pancakes with blueberry compote and coconut cream

Under 20 minutes | Makes 2 large pancakes

Photograph by Manon Houston

Ingredients

– 160g chickpea/gram flour
– 1 ½ tsp baking powder
– 2 tbsp maple syrup
– 1 tsp cinnamon
– 200ml plant milk or water
– 2-3 tbsp oil
– Half a tin or packet of coconut cream

For the compote

– 200g fresh or frozen blueberries
– 45ml water
– 50g granulated sugar
–The juice of half a lemon
– 1 tsp vanilla extract

Mix the dry ingredients together and gradually add the water or milk and the maple syrup and stir until it has a thick, but pourable, consistency. Heat the oil in a non-stick pan over a medium heat (test if it’s hot enough by dropping in a tiny bit of batter – it should sizzle) then pour in half the batter and cook, flipping over occasionally, for 3-4 minutes. Repeat with the rest of the batter.

To make the compote, combine the blueberries, water, sugar, vanilla extract and lemon juice in a small saucepan. Cook over a medium heat for about 10-15 mins. Serve warm or cold.

Serve with the compote and coconut cream.

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.

Looking for something a little more heartwarming? Why not try Sarah’s recipe for Beetroot & Hazelnut Soup also from The Seasonal Vegan.

Recipe: Swede Gratin with Miso & Maple Syrup by Sarah Philpott

Are you trying Veganuary this year? The 70 simple but delicious recipes in The Seasonal Vegan by Sarah Philpott are a great introduction to a vegan diet and there are plenty of comforting dishes in the winter section to get you through the colder months like this hearty Swede Gratin with Miso & Maple Syrup.

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.

Swede Gratin with Miso & Maple Syrup

1 hour 45 minutes

Serves 4-6

Photograph by Manon Houston

Ingredients

2 large swedes, peeled and sliced thinly, lengthways

2 tbsp rapeseed oil

2 garlic cloves, peeled and crushed

3 tbsp plain flour

A generous pinch of salt

500ml oat milk

250ml vegetable stock

1 tbsp apple cider vinegar

2 heaped tsp white miso paste

2 tbsp maple syrup

Salt and pepper

A grating of fresh nutmeg

First of all, make the sauce. Heat the oil in a large saucepan over a medium heat, then add the garlic and sauté for 2-3 minutes, until soft and translucent. Add the flour and salt and stir rapidly. Cook for a minute, then gradually add the plant milk and hot stock and stir through, then add the miso paste, maple syrup and vinegar. Cook for another 5 minutes, stirring all the while. Try to get out all the lumps if you can.

Now, turn the oven on to 200C. Slice the swede thinly then use a little oil to grease a casserole or large ovenproof dish. Spread a layer of slices along the bottom and cover with some of the sauce. Add another layer of swede and add more sauce, then place a final layer of swede on top and season with salt and pepper and a grating of fresh nutmeg. Cover with a lid or foil and place on the top shelf of the oven. Bake for 45 minutes then remove the lid or foil and bake for another 25-30 minutes, until golden brown. For a really crisp topping, place it under the grill (lid off) for the final 5 minutes.

The Seasonal Vegan is available on the Seren website: £12.99

Why not also try Sarah’s other book The Occasional Vegan which contains 70 more easy, home-cooked recipes suitable for newcomers and long-time vegans alike.

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