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Tahini & Ginger Sticky Toffee Pudding


Overview:

Recipe Name:  Tahini & ginger Sticky Toffee Pudding Recipe with Instructions for Aga Range Cookers

By: Beth Al Rikabi

Meal Type: Desserts
Prep Time:20 minutes

Cook time: 30 minutes

Servings: Serves 6

Description:

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

You'll need...

Ingredients:

  • 300ml/1/2 pint oat milk
  • 200g/7 oz dates 
  • 1 tsp. bicarbonate of soda
  • 120g/4 oz vegan margarine or dairy free butter
  • 120g/4 oz soft light brown sugar 
  • 1 tbsp. light tahini
  • 1 inch of fresh ginger, finely grated
  • 200g/7 oz self raising flour 
  • 1 tsp. ground ginger
  • Pinch of salt 
    Sauce
  • 50g/5 oz light brown sugar
  • 50g/2oz agave Syrup
  • 100g/3.5 oz vegan margarine/dairy free butter 
  • 1 tbsp. light tahini 
  • 100ml/1/4 pint of dairy free cream
  • 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 30 ish minutes.
    6. If you are feeling frisky you can also make a cheeky toffee sauce by slowly bringing to a simmer the agave, soft brown sugar and vegan marg 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 to 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!"

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