Recipe
Miso and whisky sticky toffee pudding
Easy – 50mins
Miso and whisky sticky toffee pudding Ingredients
- STICKY TOFFEE CAKE
- 250g Pitted dates
- 200ml boiling water
- 160g (split in half) vegan butter
- 200g (split into 120g and 80g) dark muscovado sugar
- 1tsp of Vanilla extract
- 1tsp of Bicarbonate of soda
- 1tbsp Apple cider vinegar
- 200g Plain flour
- 2tsp Baking powder
- 100ml Plant milk
- WHISKY-INFUSED MISO CREAM
- 150ml Vegan cream
- 1tsp Miso paste
- 40ml Ballantines whisky
- Pinch of salt
- TO SERVE
- Vegan vanilla ice cream
How to make Sticky Toffee Pudding
- Start by soaking your pitted dates in boiling water (200ml).
- In a bowl, mix 80g of vegan butter, 120 g dark muscovado sugar and 1tsp of vanilla extract together.
- Once mixed, add in 1tsp of bicarbonate of soda and 1tbsp apple cider vinegar and stir.
- Add in 200g plain flour, 2tsp baking powder and 100ml plant milk (I used almond).
- Blend your dates with the water until smooth.
- Add to the mixture and combine.
- Bake for 30-40 mins or until cooked at 180c.
- Make your toffee sauce by combining 80g of dark muscovado sugar, 80g vegan butter and vegan single cream with your miso paste and Ballantines with a pinch of salt in a pan. Bring to boil and leave to cool.
- Poke holes in your pudding and pour over your sauce but save some for serving.
- Serve with vegan vanilla ice cream or cream and enjoy.
Check out our other sriracha sauce recipes
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