Vegan Sticky Toffee Pudding (born in Cumbria!)
Sticky toffee pudding is apparently the world’s favourite dessert (it’s also popular in Australia, where it’s called ‘steamed date pudding’. But did you know that it was born in the small town of Cartmel, in Cumbria? But today things are updating to plant-based versions. Try this version from Madeleine Olivia
Read up on food safety for people and pets (dried fruits and vanilla are unsafe near animal friends). Keep little hands and paws away from hot sugar syrup, never leave pans unattended, and use a long-handled spoon.
For tinned ingredients, remove/pop lids inside, or pop ring-pulls back over holes (pinch top closed) before recycling, to avoid wildlife getting trapped.
Rainbow Nourishments (ingredients for sticky toffee pudding)
Sticky toffee pudding is basically just a steamed date pudding with toffee sauce (Medjool dates give the best flavour, so splash out on good ones). Made with vegan butter (Lurpak and Flora are free from palm oil), it’s best made with brown or coconut sugar, and you can even golden syrup or treacle (with ginger or cinnamon spice to lift it to new heights). Serve warm with vegan vanilla ice-cream or custard, and fresh raspberries pears.
The Cumbrian story behind sticky toffee
Cartmel is a small attractive (though too busy in summer) town just outside the Lancashire seaside town of Grange-over-Sands (it has a lovely promenade, don’t use the beach as it has quicksand).
Years ago, nearby Whitehaven (which could do with a bit of spruce-up) was England’s third largest harbour, and due to importing ingredients like treacle, dates, sugar and rum, the pudding was accidentally created.
