Eats By Ella’s Sticky Toffee Pudding with Salted Maple Sauce

For the puddings:

• 175g pitted medjool dates
• 260ml plant milk
• 1/2 tsp baking soda
• 1 tsp vanilla essence
• 100g vegan butter
• 90g maple sugar
• 2 eggs (or 1 flax egg + 65g applesauce)
• 180g plain flour
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg

For the maple toffee sauce:

• 3.5 tbsp maple sugar
• 1/3 cup pure maple syrup (preferably dark for its robust taste)
• 1/3 cup coconut cream
• 3.5 tbsp smooth almond butter
• 1 tbsp smooth vegan butter
• pinch of salt

For the puddings:

1. Preheat oven to 180c and grease a deep jumbo muffin tin generously with vegan butter or spread.
2. Pit and chop the dates, add to a saucepan with the milk and 1/2 tsp of baking soda. Simmer on a low heat until soft.
3. Then mash this with a fork, or blend if you prefer it silky smooth.
4. In a bowl, whisk butter and sugar, then add eggs (or alternative), vanilla, and the date puree mixture. Mix until combined.
5. Sieve in the dry ingredients (flour, spices, baking powder, baking soda).
6. Bake for 24-28 mins until an inserted toothpick comes out clean.

For the maple toffee sauce:

1. Add all ingredients to saucepan and bring to a slight boil. Then reduce heat to simmer until it thickens and reaches a pouring consistency. Remove from heat. (You can sieve the sauce to get a super silky smooth result, but this is optional.)
2. Poke puddings all over with a fork or toothpick and pour 1/3 of the sauce all over them, then leave to soak in the sauce.
3. Remove sponges from the tin and turn upside down.
4. Top with extra maple sauce and dairy free vanilla ice cream.
5. Enjoy with a loved one :)