Did you know that the world’s favourite (official) dessert is sticky toffee pudding? And it hails from the small town of Cartmel in Cumbria. The pudding (equally popular in Australia) is basically a steamed date pudding. Apparently it’s all something to do with a hybrid of a Lancashire bread pudding and imported maple syrup from Canada. The nearby town of Whitehaven used to be England’s third largest harbour and often (smuggled) coffee, rum, dates and sugar. Here are some plant-based recipes to try, serve with vegan custard or ice-cream.
Before cooking, read up on food safety for people and pets (keep this desserst away from animal friends due to dried fruits and spices).
This vegan sticky toffee pudding (Jo’s Kitchen Larder) uses Flora block vegan butter (no palm oil) and even includes some sticky black treacle and vegan cream.
This vegan sticky toffee pudding for two (Top with Cinnamon) is ideal if you love the dessert, but in danger of wolfing down a whole family-sized version if you live in a small household.
This vegan sticky toffee carrot pudding (Valentina Concordia) contains fresh grated carrots, so you could convince yourself that this is health food!
Gluten-free Vegan Sticky Toffee Pudding (George Eats) is ideal for people with intolerances or allergies.
These Tahini Vegan Sticky Toffee Puddings (Nadia’s Healthy Kitchen) have a Middle-Eastern twang. The sugar is mostly replaced by dates, and it’s topped with Tahini (creamed sesame paste). Also try her recipe for sticky fig and gingerbread pudding.
