‘Sticky toffee pudding is a deliciously creamy and rich dessert cake with dark flavors. A true winter dessert. The rosemary gives this dessert an aromatic touch, making it feel a little lighter. Delicious with home-made ice cream.’
– Maartje Borst
Sticky toffee pudding
Ingredients
Serves 4-8
For the pudding
75 g ground oatmeal or oat flour
75 g flour
1 tsp baking powder
1 tsp dried rosemary
1 sachet vanilla sugar
pinch of salt
100 g syrup
100 g date syrup + extra to serve
60 g brown sugar
75 g plant-based baking butter + extra for greasing
75 g dates, unpitted and in pieces
125 ml oat milk
a few slices of orange
For the ice cream
250 ml vegan whipped cream
squeeze of lemon juice
325 g condensed coconut milk
marrow from 1 vanilla pod
Additional equipment
hand mixer or stand mixer
freezer bowl
oven dish, Ø approx. 20 cm
Preparation
Start making the ice cream that will accompany the pudding the day before. Put the cream in the bowl of a mixer and add a squeeze of lemon juice. Mix until stiff peaks form. Fold in the condensed coconut milk and the vanilla as lightly as possible. Spoon the mixture into a freezer container and leave to freeze completely. Because of the fats, sugars and airiness in the ice cream mixture you will not get hard crystals, so you do not have to stir the ice cream in between.
The next day: For the pudding, preheat the oven to 170 °C. Grease an oven dish with some plant-based butter. Mix the oatmeal with the flour, baking powder, rosemary, vanilla sugar and salt in a large bowl.
Gently heat the treacle, date syrup, brown sugar and plant-based butter in a pan until the butter and sugar have melted completely. Add the dates and heat briefly until they soften. Turn off the heat and add the oat milk.
Mix the wet mixture into the dry mixture and immediately pour into the baking dish. Place the dish in the oven and bake for around 40 minutes.
Serve each portion of sticky toffee pudding with a scoop of ice cream, a slice of orange and a dash of date syrup.