Ginger Sticky Toffee Pudding Recipe – Tahini & Ginger Sticky Toffee Pudding Recipe

By: Beth Al Rikabi
Meal Type: Desserts

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

This classic indulgent pudding has a vegan makeover and still feels super naughty!

If you’re looking for a sweet treat, this Ginger Sticky Toffee Pudding Recipe is a must-try!

Enjoy this delightful Ginger Sticky Toffee Pudding Recipe, perfect for all occasions, especially during the festive season.

Ingredients

For the pudding:

• 300ml / ½ pint oat milk
• 200g / 7oz dates
• 1 tsp bicarbonate of soda
• 120g / 4oz vegan margarine or dairy-free butter
• 120g / 4oz soft light brown sugar
• 1 tbsp light tahini
• 1 inch fresh ginger, finely grated
• 200g / 7oz self-raising flour
• 1 tsp ground ginger
• Pinch of salt

For the sauce:

• 50g / 5oz light brown sugar
• 50g / 2oz agave syrup
• 100g / 3.5oz vegan margarine or dairy-free butter
• 1 tbsp light tahini
• 100ml / ¼ pint dairy-free cream

Equipment

• Large non-stick saucepan
• Baking tray & non-stick liner
• Whisk
• Mixing bowl

Method

1. Pop the oat milk and dates in a pan then bring to the boil and simmer for a few minutes. Take off the heat and add in the bicarbonate of soda, which will bubble up and froth a bit. Allow to cool down.
2. When cool, blend to a smooth paste.
3. Whisk together butter, sugar, tahini and fresh ginger for a couple of minutes to get some air in.
4. Add the date mixture and whisk to combine.
5. Add in flour, ground ginger and salt, then whisk until smooth before pouring into a baking tray and baking for around 30 minutes.
6. If you are feeling frisky you can also make a cheeky toffee sauce by slowly bringing the agave, soft brown sugar and vegan margarine to a simmer in a heavy-based pan.
7. Leave to do its thing without stirring for 5 minutes, then leave to cool for a few minutes.
8. Gently mix in the light tahini and the dairy-free cream.

Recipe Tips:

• This recipe freezes really well — make more than you need and pop some aside for a quick treat another time.
• You can also add nuts or chopped apple to mix it up a bit.

“I’m Beth The Free Range Chef and as the name suggests, I pop up all over the place creating mostly plant based foods for retreats, supper clubs and my local farm shop. Sourcing producers with care and using seasonal and foraged ingredients helps me to reduce my food waste and create food inventively, something I’m passionate about sharing with others and making seem achievable and enjoyable. When I’m not in the kitchen or combing the hedgerows, I’m jumping in cold water, writing recipes and dreaming of far fetched flavour combinations!”