Vegan Pumpkin Spice & Chocolate Sticky Toffee Pudding
We have whipped up the ULTIMATE dessert we can’t stop thinking about - this pumpkin spice & chocolate sticky toffee pudding! Enticingly soft and flavour-rich, our autumnal take on this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.talacooking.com.
Cooking tools:
- Hand mixer
- Blender
- Muffin tin
- Kitchen scale
- Kettle
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Tea bag
Ingredients
- 50ml unsweetened almond milk
- 2 tbsp ground flaxseed
- 150ml boiling hot water
- 1 tea bag of black tea
- 180g pitted soft dates
- 1 tsp baking soda
- 60g dairy-free butter
- 40g dark brown soft sugar
- 2 tbsp black treacle
- 150g self-raising flour
- ½ tsp pumpkin pie spice (or mixed spice)
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp baking powder
- 1/8 tsp salt
- 1 tsp lemon juice
- 40g dark chocolate
- 220ml coconut milk
- 90g dark brown soft sugar
- 1 tsp black treacle
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