One-Pot Pecan Sticky Toffee Pudding

 

one-pot vegan pecan sticky toffee pudding TVCF

 

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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.

one pot vegan pecan sticky toffee pudding tvcf

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.

one pot vegan sticky toffee pudding tvcf

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.

one-pot vegan pecan sticky toffee pudding

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.

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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:

250ml (1 cup) Biona organic coconut milk
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar

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?

Psst — there are only 28 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Summer Tiramisu {gluten-free, wheat-free}

#vegan summer tiramisu title
As I type these words, I am no longer a student. I have handed in my final project. That’s it, done forever. I seriously doubt this is a case of ‘never say never’ because believe me when I say I do not wish to be a university student ever again. Too expensive, and too exhausting. I’m proud and thrilled and excited, and I’m relieved that chapter of my life is behind me because now there are new and other exciting things to look forward to. Job applications, for one. (Note the dripping sarcasm.) (If anyone wants to hire a freelance proofreader/editor/copywriter, look no further. (Don’t make me beg, please.))
#vegan summer tiramisu 8 #vegan summer tiramisu 9
In all seriousness though, what a year it’s been. It had the intensity of the three years of undergrad study I did, in terms both of joy and stress. Crazy human being that I am, I’d do it all over again. A million times over. I’ve met and worked with a bunch of fantastic human beings, had the opportunity to work at two amazing Scottish publishers (and a third one this autumn!), went to the London Book Fair, created a book dummy (like, a real, palpable, holdable little book that made, all by myself), visited a book printer and a book warehouse (so many books in one place ermahgerd), and also the cutest book shop in the entire world (located in a repurposed train station = dream home, I kid you not).
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What’s next? I’m going to climb Dumyat again, and gaze upon this magnificent little town that I have called home for the past year. Start writing fiction again. Do some Netflix marathons while I apply for countless jobs. Get ready to release my next two e-books in October (!!!). Cuddle my cat till he can’t suffer me anymore. Read all my favourite childhood books all over again. Sleep in, and go to bed early. Skype my dad, who’s hardly heard of me through the Dissertation blackout. Prepare for my summer job: working at the Edinburgh International Book Festival (!). And eat summer tiramisu for breakfast, lunch and/or dinner.
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Vegan Summer Tiramisu (gluten-free, wheat-free)

  • Servings: makes 12 servings
  • Print

This recipe is indulgent yet relatively healthy (cookies are healthy, right?). It’s so light and summery that I like to eat it for breakfast sometimes. Lemon cookies pair well with Amaretto to create a perfect summer dessert that is guaranteed to please anyone, even the most veggie-skeptic among your friends. Feel free to use any summer fruits available to you: chopped peaches, currants, blackberries, nectarines… This tiramisu will keep in the fridge for 4-5 days (covered with cling film).

Cookie layer:
300g (10.5 oz) Dove’s Farm gluten-free lemon zest cookies
125ml (1/2 cup) light coconut milk
3 tbsp Amaretto liqueur

Fruit layer:
150g (1 cup) blueberries
150g (1 cup) raspberries
150g (1 cup) strawberries, chopped

Cashew cream layer:
300g (10.5 oz) cashews, soaked overnight
125ml (1/2 cup) water
60ml (1/4 cup) maple syrup
1 tsp vanilla paste or extract

Coconut whipped cream layer:
250ml (1 cup) coconut cream (scoop the fat out from a can of chilled, full-filled coconut milk)
4 tbsp icing (confectioner’s) sugar

Toppings:
cashew pieces
cacao and cinnamon

1. First, prepare the coconut whipped cream: simply whisk the ingredients together, adding the sugar a little at a time to prevent a sugar dust storm, and chill in the fridge while you get on with the rest of the recipe.

2. Now make the cookie layer: place 12 cookies at the bottom of a 21cm x 26cm (8.5 inches x 10 inches) rectangular dish, then crumble the remaining cookies into the crevices. Whisk the coconut milk and Amaretto together in a cup, and pour over the cookies, covering them evenly. Set aside to let the biscuits absorb the liquid.

3. For the fruit layer you just need to cover the biscuit layer with the fruits.

4. Next make the cashew cream layer: in a blender or food processor blend the ingredients to a creamy consistency. Use a tamper if you need to, or add a splash of liquid to help your machine. Pour over the fruit layer. Chill in the fridge for about an hour to set.

5. Spread the coconut whipped cream over the cashew cream layer. Dust with a bit of cinnamon and cacao and sprinkle some cashew pieces over the top. Chill for another 1-2 hours to set.

Now devour that thing.

What do you recommend I do with all my free time now? 🙂

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Love and cookies,
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