Sticky toffee pear pudding

Cannot think of anything more delicious to eat on these colder winter nights than these vegan (and slightly healthier) take on a sticky toffee pudding. 


Happiness really is a piece of cake

The ingredients: 

Pear Poaching liquid:

  • 4 pears (conference are best)
  • 100g caster sugar 
  • 1 tsp cinnamon 
  • 1 tsp ginger 
  • 1 orange zest

Sponge: 

  • 125g pitted dates 
  • 150ml almond milk 
  • 100ml vegetable oil
  • 85g brown sugar 
  • 1/2 tsp bicarbonate 
  • 1 tsp ground mixed spice 
  • 1/2 tsp ginger 

The method: 

  1. Preheat oven to 180 c/ gas 4
  2. Peep the pears, cut the base so they stand flat and use a small knife to cut out the pips at the base. Roughly chop and keep aside the pear scraps
  3. Tip all the pear poaching liquid ingredients together with 400ml of water in a pan. Summer until it boiling and the sugar had dissolved 
  4. Add the pears and cover with a lid and poach for 15 minutes
  5. Meanwhile, make the sponge. Add the dates and almond milk into a saucepan and bring to a simmer. Cook for 3 minutes until the dates have softened 
  6. Once softened, blitz the milk and dates together and scrape into another mixing bowl to cool. 
  7. Once cooled, combine the date mixture with the other sponge ingredients and the pear scraps and mix well. 
  8. Grease a loose bottomed tin (I used a loose bottomed loaf tin) and lime with baking paper. 
  9. Pour the cake mix into the tin and then place the pears into the cake mixture so that their bottom halves are covered. 
  10. Bake for 40 minutes
  11. During this time, reduce the poaching liquid so it becomes a glossy syrup consistency 
  12. Serve a pear pudding with the syrup! 

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