The thing with 9 to 5 is that it takes me ages before I get around to actually baking the things I want to. I have a list as long as my elbow of recipes I want to try stored on my phone; nearly every day I open it, sighing over the cakes I haven’t yet tried. But as the colder season approached (and is now well and truly here) all I wanted was to make sticky toffee pudding.
Suma kindly sent me a boxful of heavenly stuff: pitted dates, organic flour, pecans, soft brown sugar, coconut milk… Ingredients made of magic, if you ask me.
I don’t know about you, but I’m about 90% lazy. I think part of this is genetics, and part is taking example from Nigella Lawson, who always makes her recipes as simple as possible to spare herself effort. That’s exactly how I cook and bake, too: the fewer dishes I have to wash, the better, because I don’t have a dishwasher, and I HATE. DOING. DISHES.
So when I want comfort, I want it now, and with as few dishes as possible, if you please. Cue this one-pot sticky toffee pudding with buttery pecans and oodles and oodles of caramel. If you want it extra quickly, you may need to use a blender or food processor to puree the dates faster; otherwise, just soak them and then mash them in the same bowl you will be using to mix the cake batter.
Boom. You’re welcome.
One-Pot Vegan Pecan Sticky Toffee Pudding
For the pudding:
250g (2 cups) Suma pitted dates, roughly chopped
175ml (3/4 cup) just boiled water
200g (1 + 1/3 cups) Doves Farm organic plain white flour
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar
1 tsp baking powder
1/4 tsp Suma ground cinnamon
75g (1/3 cup) vegan butter, softened at room temperature
160ml (2/3 cup) soya milk
1 tsp black treacle (molasses)
20g (1/4 cup) Suma pecan nuts
For the caramel sauce:
1. Soak the chopped dates in the boiled water until the water is tepid, or about an hour, then mash with a fork until you obtain a rough and chunky paste. If you are pressed for time, soak the dates only for twenty minutes and blend them with the water for a few seconds.
2. Pre-heat the oven to 180ºC. Line or grease a 28cm (11 inch) round cake tin.
3. Combine the soft brown sugar, date paste and vegan butter in a large mixing bowl, using a wooden spoon. Mix in the soya milk and treacle (molasses). The mixture will look like it’s separating at this point, which is perfectly normal and nothing to worry about. This is a messy cake batter.
4. Fold in the plain flour, baking powder, ground cinnamon and chopped pecans.
5. Pour into the cake tin and bake for 25 minutes.
6. Meanwhile, prepare the caramel sauce. In a medium-sized saucepan, dissolve the soft brown sugar in the coconut milk, stirring continuously to prevent any burning. Keep the saucepan on medium to high heat, watching carefully so that it doesn’t burn or boil over. Over the next 15-20 minutes, the caramel sauce will reduce approximately by half; it should be thick and sticky on your wooden spoon. Remove from the heat when done.
7. Cool the cake on a wire rack until it is just slightly warm to the touch. Stab all over with a fork, then pour over two thirds of the caramel sauce. If serving immediately, scoop out large pieces straight from the tin and serve with vanilla ice cream or custard and a drizzle of the remaining caramel sauce. (Or slice neat pieces if you want, but it’s more fun to keep it messy.) Top with extra pieces of pecans.
If keeping for later, pour all of the sauce over the cake, let it cool completely, and reheat in the microwave or oven before serving with ice cream or custard.
Lazybones unite — tell me your best tips to live the
lazy efficient life with minimal effort?
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