Sticky Toffee Pudding Muffins!
Sticky Toffee Pudding is a traditional English dessert, which was discovered in the 70’s in The Lake District and what a popular dessert it has become! These days, you don’t have to travel too far to find it as most pubs in the UK have a version of it on their dessert menus. In fact, in 2018 Olive Magazine found Sticky Toffee Pudding to be the second most popular British pudding! (number one was Apple Crumble… no surprise there!)
Of course here, I am converting my standard recipe into a wholefood plant based no oil alternative version but honestly I don’t think there is a lot lost in the translation. As you can see by the picture this muffin has a lovely sticky texture and is light and soft… basically its delicious!
Now, this recipe could be baked in an 8″ square tin, portioned and served warm for dessert with a sticky toffee sauce and banana nice cream. I wanted a muffin without the extras this time because I love a warm muffin for breakfast but I have included the recipe for the wfpbno sticky toffee sauce in case you wanted a treat pudding!
The kiddies will love this one!
Sticky Toffee Pudding Muffins.
This is a great British classic pudding and something the whole family will enjoy, either as muffins or for a treat pudding with sticky toffee sauce.
Sticky Toffee Pudding Muffins
- 130 grams medjool dates
- 110 grams boiling water
- 200 grams wholewheat flour
- 1 flax egg (1 tbsp ground flaxseeds, 1 tbsp water)
- 70 mls plant milk
- 180 grams maple syrup/date syrup
- 120 grams aquafaba (drained chickpea/garbanzo water)
- 1 tsp bicarb of soda
Start by pouring your boiling water over your pitted dates and leave to soften for half an hour, then blend the water and dates together in the blender until you have a paste. Set to one side.
Weigh out your flour into a large bowl, add your bicarb of soda, set to one side.
Make your flax egg and set to one side (1 tbsp. of ground flaxseeds mixed with one tbsp. of water)
Take your blended date paste and put into a pan with your milk and syrup, heat gently.
Whisk your aquafaba until you reach stiff peaks.
Stir your flax egg into your flour until incorporated and then once the milk and date mixture is hot to touch stir this into your flour and flax egg.
Once this is fully mixed in, fold in your stiffly whipped aquafaba in three stages, try not to over fold, just enough to incorporate but not enough to knock the air out.
Put your muffin cases into your cupcake tray ready and then spoon or pipe your mixture into the cases. You will have enough mix for four large muffins (like pictured above) or 10 small cupcakes. Bake at 160 degrees Celsius for 35 mins, less if they are smaller cupcakes.
I drizzled mine with a little maple syrup when they were hot out of the oven.
Alternatively if you are going to bake for a Sticky Toffee Pudding line an 8″ square tin with parchment paper and bake at 160 degrees Celsius for 35-40 mins until baked.
Transfer onto a cooling rack.
Sticky Toffee Sauce.
The perfect sauce for your Sticky Toffee Pudding and wfpbno compliant!
Sticky Toffee Sauce.
- 12 medjool dates
- 150 mls boiling water
- 250 mls plant milk
- extra maple syrup if you have a sweet tooth. To taste.
Soak your pitted dates in the boiling water for half an hour and then blend in your blender, transfer to a saucepan and slowly whisk in the plant milk. Heat together until hot and then serve your sauce over your warm sticky toffee pudding.