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BOSH! X Tesco Christmas Spiced Sticky Toffee Pudding with Brandy Cream

This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast.

The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno. 

The cooking duo BOSH! created this delicious sticky toffee pudding for the occasion so we thought we would share their recipe with you to try this Christmas.

Happy Vegmas!

 Ingredients

For the sticky toffee pudding:

  • 200g dates
  • 350ml plant-based milk
  • 1 tsp vanilla extract
  • 1½ tsp bicarbonate of soda
  • 315g dairy-free butter
  • 300g dark brown sugar
  • 180g white self-raising flour
  • 1⁄2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • Pinch of ground cloves
  • 1 tsp salt
  • 75 walnuts, toasted and roughly chopped
  • 2 tbsp golden syrup
  • 6 tbsp canned coconut cream

For the brandy cream:

  • 300g soaked cashews
  • 100ml of coconut milk
  • 1 tbsp of vanilla extract
  • 4 tbsp icing sugar
  • 2 tbsp soft brown sugar
  • 3 tbsp of brandy

For the topping:

  • 100g walnuts

 Tools:

  • Small saucepan
  • 25 x 15 x 5 cm ovenproof dish greased with dairy-free butter or 8 small molds
  • High speed liquidiser

 

Method:

  1. Preheat oven to 160°C/320°F/Gas 3. Spread the walnuts out onto a tray, put the tray in the oven and bake the walnuts for 10 minutes until lightly toasted. Put the walnuts to one side.
  2. Cut the dates into small pieces, removing the stones as you go. Put them in the saucepan along with the plant-based milk and vanilla extract and cook until the dates are soft, about 10 minutes.
  3. Take the pan off the heat and stir in the bicarbonate of soda | Let the liquid cool to room temperature. Add 115g of the dairy-free butter and 100g of the sugar. Add the flour, nutmeg, ginger, cinnamon and salt, and stir them through a few times with a spoon until just combined, but not overmixed.
  4. Pour the mixture into the greased molds, put the dishes in the oven and bake for 35–40 minutes, until risen and a skewer inserted into the centre of the sponges comes out clean.
  5. Meanwhile, clean the saucepan and put it back on a medium heat. Put the golden syrup, the remaining 200g brown sugar and the remaining 200g dairy-free butter into the pan, stir and reduce the heat to low. Cook for 5 minutes until you have a syrup. Remove the pan from the hob, allow it to cool slightly and then stir in the coconut cream. Pour into a small jug.
  6. While the tart is baking, make the cashew cream. Place all the ingredients in a high-speed blender and blitz until completely smooth.
  7. Remove the puddings from the molds, place them in bowls, drizzle over toffee sauce, sprinkle over the walnuts, spoon on the brandy cream and serve.

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