Dairy-Free Sticky Toffee Pudding Bites

Ingredients

• 200 g Medjool Dates
• 1 tsp Baking Soda
• 150 ml Boiling Water
• 50 g Vegan Butter
• 100 g Brown Sugar
• 100 g Self-Raising Flour
• 50 ml Dairy-Free Milk
• 100 ml Vegan Double Cream
• 1 tsp Vanilla Extract

Instructions

1. 1Preheat oven to 350°F (175°C). Finely chop the 200 g Medjool Dates and place them into a medium heatproof bowl. Add the 1 tsp Baking Soda and 150 ml Boiling Water to the bowl, then let the dates soak for 10 minutes to soften.
2. 2In a separate large mixing bowl, combine the 50 g Vegan Butter and 50 g Brown Sugar (half of the total 100g brown sugar), beating them with an electric mixer or whisk until light and creamy, about 2-3 minutes. Gradually add the 100 g Self-Raising Flour and 50 ml Dairy-Free Milk, mixing until just combined and no dry streaks of flour remain. Stir in the softened date mixture, including any liquid, and the 1 tsp Vanilla Extract until evenly incorporated into the batter.
3. 3Prepare a 12-cup muffin tin by lining it with paper cases or ensuring it is non-stick. Divide the batter evenly among the 12 cups of the prepared muffin tin. Bake in the preheated oven for 20-25 minutes, or until the puddings are golden brown on top and a toothpick inserted into the center of a pudding comes out clean.
4. 4While the puddings are baking, prepare the toffee sauce. In a small saucepan, combine the 100 ml Vegan Double Cream and the remaining 50 g Brown Sugar. Heat over medium heat, stirring continuously with a whisk, until the 50 g Brown Sugar has completely dissolved and the sauce has thickened slightly, about 5-7 minutes.
5. 5Once baked, carefully remove the muffin tin from the oven and let the puddings cool slightly in the tin for 5 minutes. Using a toothpick, poke several holes into the top of each warm pudding, then pour the warm toffee sauce evenly over each pudding, allowing it to soak into the holes before serving warm.

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