Sticky toffee pudding with Alpro soya toffee sauce
Preparation : 15 min Cooking: 25-30 min.
6
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Sponge:
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110g Block Dates, roughly chopped
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300ml Alpro soya alternative to milk
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1 tsp Bicarbonate of Soda
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75g dairy free margarine
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175g Muscovado Sugar
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2 medium Eggs
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225g Self Raising Flour
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For the
Alpro
soya toffee sauce:
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250ml Alpro soya alternative to single Cream
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110g soft dark brown sugar
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1 tpsp dairy free margarine
A sticky date sponge served with a toffee sauce made using Alpro soya (soya Dream) Dairy Free Alternative to Cream. The sauce can be served warm or cold and is equally delicious poured over ice cream.
1. Microwave dates and Alpro soya milk alternative together until simmering. Stir to a thick lumpy paste and set aside for 30 minutes.
2. Whisk remaining ingredients together except bicarbonate of soda to a thick creamy batte
3. Add bicarbonate of soda to the date liquid and beat into sponge mix to give a runny batter.
4. Pour into a 23cm square lined shallow tin and bake until the sponge springs back when lightly touched.
5. Combine sauce ingredients together in a small pan and warm together stirring constantly until the sugar melts.
6. Cut sponge into even square portions and pour over sauce just before serving.
- For gluten/wheat-free option use wheat/gluten-free sponge mix.
592 calories per portion
not suitable for freezing
Oven temperature: 180degC/350degF/Gas Mark 4