Sticky Toffee Apple Puddings


  • 70 g dates
  • 60 ml oat milk
  • 1 tbsp vinegar
  • 150 g vegan butter
  • 130 g brown sugar
  • 10 g treacle
  • 30 g aquafaba
  • 125 g gluten-free flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 apple diced
  • 180 g dark brown sugar
  • 125 ml coconut cream
  • Mixed nuts as needed roasted, chopped
  • Remove the pits from the dates, then finely chop.
  • Heat the oat milk, then pour over the dates, along with the vinegar, and set to one side for the dates to soften.
  • In a mixing bowl, add part of the vegan butter, brown sugar and treacle and cream until light and fluffy.
  • Beat in the aquafaba/egg replacer for 1 minute, then stir in the softened milky dates.
  • Sift the flour, bicarb and baking powder over the wet ingredients, then fold all the ingredients together until well combined.
  • Divide the pudding mix between greased non-stick pudding pots.
  • Select Bake on your appliance and set the temperature to 160°C / 320°F and time to 18 Minutes.
  • When prompted to ‘Add Food’, place the pudding pots into the appliance to bake.
  • While the puddings cook, make the caramel apple sauce. Heat the butter in a pan on a low heat, and add the diced apple and sauté until just starting to soften.
  • Add dark brown sugar and coconut cream, and continue cooking until the sugar has dissolved and the sauce thickened.
  • Once the puddings have finished cooking, prick them all over with a tooth pick, then spoon some of your caramel sauce (reserving the apple pieces for the top) over the puddings.
  • Once the sauce has absorbed, and before the puddings cool, turn them out onto a serving plate.
  • When ready to serve, drizzle more caramel sauce over the top, along with some sticky toffee apple pieces and sprinkle with nuts if desired.
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