This is possibly our favourite dessert. Ever. There we said it.

I mean, if we could only eat one dessert for the rest of our lives...at first we’d probably be quite upset at the thought of missing out on so many epic treats, but then we’d tuck into this sticky toffee pudding and we’d realise just how lucky we are.

Full recipe is below and on our website. Enjoy!

230g / 8.1oz pitted dates
80g / 2.8oz vegan margarine
120g / 4.2oz dark muscovado sugar
1 tsp vanilla extract
1 tsp bicarbonate of soda
1 tbsp apple cider vinegar
200g / 7.1oz plain flour
2 tsp baking powder
100ml / 3.4fl.oz plant-based milk

For the toffee sauce:
80g / 2.8oz dark muscovado sugar
80g / 2.8oz vegan margarine
140ml / 4.7fl.oz vegan single cream

Preheat the oven to 180°C fan / 400°F and line a square 8″ oven-proof dish with baking paper.

Pour 200ml (6.8fl.oz) of hot water over the dates and leave to soak while you complete the next steps.

In a mixing bowl, cream the margarine, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar.

Next, gently stir in the flour, baking powder and milk.

Blend the dates with the water until smooth and mix into the pudding mixture.

Pour the mix into the dish, then bake for 30-35 minutes or until a toothpick comes out clean.

Meanwhile, make the toffee sauce by heating all ingredients in a small saucepan until boiling, then turn the heat down and simmer for 3-5 minutes. Then remove from the heat and leave for a few minutes to thicken.

Serve a big slice of pudding with a generous drizzling of toffee sauce. Yummmm.

Big love, Roxy + Ben

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