Vegan sticky toffee pudding

Ingredients

THE STICKY TOFFEE PUDDING

• 1/2 cup pitted medjool dates
• 3/4 cup soy milk
• 1/2 tsp vanilla
• 1/4 cup butter
• 1/4 tsp light brown sugar
• 3/4 cup plain flour
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/4 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon

THE TOFFEE SAUCE

• 1/4 cup brown sugar
• 1/4 cup vegan butter
• 4 tbsp nush plain yoghurt

THE SALTED CARAMEL FROYO

• 1 tub nush plain yoghurt
• 1/2 tsp miso
• 2 tbsp maple syrup
• Pinch of salt

Method

1. The day before, or at least 4 hours before, for the yoghurt, add your miso and maple syrup to the pot, mixing until smooth, then add to the freezer with the lid on.
2. Leave to freeze overnight.
3. When you’re ready to serve, preheat your oven to 180°C.
4. Chop dates and add to saucepan with soy milk & vanilla, heating to medium heat and stirring until hot. Cover with a lid, turn to low, and leave the dates to soften for 10 minutes.
5. Add your butter and sugar to this, then mix until melted.
6. In a medium mixing bowl, mix your flour, baking powder, salt and spices, then pour in your date mixture and mix so you have a thick cake batter.
7. Pour the batter into your tin/ bowl/ dish.
8. Bake for 15-20 minutes until risen slightly, and a fork/ toothpick comes out clean.
9. Set aside to cool slightly, then make your toffee sauce, and remove the yoghurt from the freezer to soften slightly.
10. For the toffee sauce, melt your butter, maple syrup and sugar in a saucepan, allowing it to bubble.
11. Add your nush yoghurt, off the heat, then stir until you have a toffee sauce.
12. Plate the pudding up onto 2 plates, then top each with a scoop of ice cream.
13. Pour over your toffee sauce, then serve.