STICKY TOFFEE PUDDING
SERVES 14 PUDDING CAKES
FOR THE GLAZE
1 cup canned coconut milk, mixed well before measuring
1 cup dark brown sugar
4 tbsp vegan margarine
1⁄4 tsp salt
FOR THE PUDDING CAKES
16 (about 8 ounces) (227g) Medjool dates, pitted
1 cup canned coconut milk, mixed well before measuring
2 cups all-purpose flour
1⁄2 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp ground cinnamon
1 cup brown sugar
1⁄2 cup canola oil
2 tsp white or apple-cider vinegar
1 tbsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 405kcal
Fat: 15.3g (4.8g S.Fat)
Carbs: 66.3g
Protein: 3.4g
Sugar: 43.9g
Sodium: 142mg
METHOD
To make the glaze:
Combine coconut milk, brown sugar, margarine, and salt in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Allow to cook for 5 minutes before removing from heat.
To make the cakes: Preheat the oven to 180°C/350°F. Grease two 12-cup cupcake pans lightly. Fit a grid cooling rack on top of a large baking sheet to make it ready.
Bring dates to a slow boil in a small saucepan with enough water to cover. Allow the dates to gently boil for 10 minutes. Drain and combine with coconut milk in a food processor or blender. Set aside after processing until combined.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. In a stand mixer bowl, combine the date mixture, brown sugar, oil, vinegar, and vanilla extract. Slowly add the flour mixture, mixing until just combined.
Fill the cupcake cups about two-thirds of the way up. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Remove from oven and immediately, using a toothpick, tilt the cakes so that they sit at an angle in the cupcake pans. Pour 2 tablespoons glaze into each cupcake cup, then nudge the cakes back into the cups. Allow to soak for about 10 minutes before flipping onto the prepared cooling rack. Top each cake with an additional tbsp of glaze and serve right away.
To make the cakes: Preheat the oven to 180°C/350°F. Grease two 12-cup cupcake pans lightly. Fit a grid cooling rack on top of a large baking sheet to make it ready.
Bring dates to a slow boil in a small saucepan with enough water to cover. Allow the dates to gently boil for 10 minutes. Drain and combine with coconut milk in a food processor or blender. Set aside after processing until combined.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. In a stand mixer bowl, combine the date mixture, brown sugar, oil, vinegar, and vanilla extract. Slowly add the flour mixture, mixing until just combined.
Fill the cupcake cups about two-thirds of the way up. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Remove from oven and immediately, using a toothpick, tilt the cakes so that they sit at an angle in the cupcake pans. Pour 2 tablespoons glaze into each cupcake cup, then nudge the cakes back into the cups. Allow to soak for about 10 minutes before flipping onto the prepared cooling rack. Top each cake with an additional tbsp of glaze and serve right away.
