My Delicious Vegan Diary: Sticky Toffee Pudding

Let me share a little story with you, a small glimpse of my last few weeks. This week was not the best week for me emotionally yet it turned out to be wonderful. I spent the week waiting for a call from the doctor to let me know if I once again had cancer, this time in my Parotid Gland. I knew that God would take care of it for me however the thought of having a surgery if it was cancer, and the possibility of chemo and radiation frightened me. I'm a healthy eater with the exception of desserts here and there so I was devastated that my hard work at healthy wasn't working for my body. So of course when the doctor called to let me know it wasn't cancer, I had reason to celebrate, to celebrate health, to celebrate healthy eating and to love life for each precious moment.

A few weeks ago, I took my sister to an amazing little tea house in Los Angeles. They had some delicious items. My sister had the regular fare but I did not. One thing this British Tea House served was their own English Sticky Toffee Pudding. First thing I planned on doing when I got home from the Tea House was to make my own version. But with the medical issue that was looming, the joy of baking this delightful dish was kind of sucked right out of me. But now, with my great news, I was baking away like normal and boy was hubby and I happy I did. This was a celebratory dish, super cake-like and moist with the sweetest toffee to balance it out. And even though one of these little cakes is enough for two, we had our own. Yes...we did! Try this recipe and you're sure to enjoy a little piece of Heaven (English Heaven) here on Earth!

Sticky Toffee Pudding recipe~

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 9x9 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)

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.

Try my Lavender Toffee sauce too. Recipe here Lavender Toffee Sauce

Once Cakes are finished baking, remove and poke holes in the top and a few in the sides. Drizzle with 2 tablespoons toffee sauce, slowly covering the whole top. Put into Broiler and broil until bubbly, just a few minutes or less.