These British style puddings are sweet and sticky, yet perfectly self-contained and
I’m relatively new to the British pudding world. Honestly, I didn’t really know what they were until I met my husband. It just so happens that they are his favorite desserts, so I decided I had better figure out what they are and how to veganize them. After the first couple attempts, I wasn’t too sure what he saw in these puddings. Then I came up with this win-win version: It’s his favorite and I am ready to join the British pudding fan club.
Serves 4
Ingredients:
Puddings
1/2 Cup dates, pitted and chopped
1/2 Cup boiling water
2 teaspoons espresso powder
1/4 Cup earth balance butter, softened
1/3 Cup coconut sugar
1 Teaspoon vanilla extract
2 Tablespoons ground flax seeds
5 Tablespoons water
3/4 Cup all purpose flour
3/4 Teaspoon baking powder
1/8 Teaspoon salt
1/2 Teaspoon baking soda
Toffee Sauce
3/4 Cup full-fat coconut milk
1/2 Cup Turbinado sugar
1 Tablespoon earth balance butter
1 pinch real salt
Directions:
Preheat oven to 350 degrees and oil four 8 oz mason jars.
Place the chopped dates in a heat resistant bowl, add in the boiling water and espresso powder and set aside.
Combine the ground flax seeds and 5 tablespoons water together in a small bowl and set aside until thickened.
Whisk together the softened butter and sugar until well combined. Stir in vanilla and the flax mixture.
Combine flour, salt, and baking powder together and then add to the butter/sugar bowl to make a thick batter.
Mix the baking soda into the date mixture and add to the batter, stirring until thoroughly combined.
Divide between the four jars and bake for 25 minutes, or until the tops spring back when touched.
Make the sauce by combining all ingredients in a small saucepan over medium heat. Bring to a boil, and then simmer for a few minutes until desired thickness is reached.
Let cool for a few minutes to allow the puddings to shrink down a bit and make room for the sauce. Pour warm sauce over the puddings and serve.
Enjoy!
Comments