Description
The spices in this pudding pack a Christmas punch, taking traditional sticky toffee pudding to the next level.
Ingredients
Units
For the pudding:
- 70g Pitted dates
- 130g Brown sugar
- 60ml Vegan friendly milk
- 1/2 tsp Baking powder
- 1/2 tsp Bicarb soda (in pink bowl)
- 60g vegan friendly butter
- 30g Chickpea water or aquafaba
- 125g Gluten free flour
- 1 Clementine, zested
- 1 tsp Mixed spice
- 1 tsp Ginger
For the Christmas sauce:
- Pinch of salt
- 40ml Brandy
- 90g Butter
- 180g Dark brown sugar
- 125ml Coconut cream
- 2 Clementines (juice and zest)
Instructions
- In a mixing bowl, add the sugar, milk, and butter and cream until light and fluffy.
- Add the clementine, mixed spice, and ginger, then beat in the chickpea water/aquafaba for 1 minute.
- 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 6 greased non-stick pudding pots.
- Select Bake on your air fryer and set the temperature to 160°C and time to 18 minutes.
- When prompted to ‘Add Food’, place the 6 pudding pots into the Air Fryer to bake.
- While the puddings cook, make the Christmas sauce. Heat the butter in a pan on a low heat, and add the brown sugar and coconut cream, and continue cooking until the sugar has dissolved.
- Then and the salt, brandy, and clementine zest and juice. Let this all cook until the sauce has thickened.
- Once the puddings have finished cooking, prick them all over with a tooth pick, then spoon some of your Christmas sauce 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 toffee sauce over the top, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Christmas
Nutrition
- Calories: 514.22kcal
- Sugar: 53.59g
- Sodium: 226.6mg
- Fat: 23.01g
- Carbohydrates: 72.26g
- Protein: 2.9g