This rich and The vegan sticky caramel pudding is an easy and pleasant dessert for the crowd, better served with a vegan ice cream ball.
🍴 Why will you love this recipe
Hands up if you don’t like sticky caramel pudding? No, I thought no … so here’s a deliciously decaying sticky vegan pudding Recipe no one will believe it is based on plants!
If you are a novice, you may think that the sticky caramel pudding sounds a little scary, but don’t get away – it’s really straightforward. Caramel sauce is a case of Chuck-it-MicroWave, and the sponge is an easy work for a bowl.
I like to make these little ones Individual puddings – In mini pudding or muffin cans, but you can also do a great pudding In a cake of cake or baking dish and cut sticky slices for your guests.
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📝 What do you need
Chopped dates Give the puddings their damp flavor and texture characteristic. I buy ready -made dates to save time, but by all means cut yours.
Vegan yogurt It works as an egg replicator. Soy is better as it has the highest protein content, but if you prefer, you can use oats or walnut yogurt. Make sure it is not careful – these puddings are absolutely sweet enough!
Vegan butter Use a blockage margarine without good quality dairy products (instead of a propagation bathtub, as its water content is very high). I like Flora Plant butter or Natrolli block.
Walnut They are a perfect pairing with caramel sauce – sometimes I sprinkle bite as well as puddings to add an additional crisis. If you prefer, you can use nuts or hazelnuts.
Equipment
I like to make these puddings in individual pudding molds – mine are these aluminum pudding basins that are ideal. Alternatively, you can do them in a muffin can, they still look great.
You may prefer to make a larger pudding of sticky caramel;
👩🏽🍳 How to make your sticky vegan caramel pudding
To A full and imprinted recipe with detailed ingredients and instructions, roll to the bottom of this page 👇🏼.
Dip the chopped dates in boiling water and soda baking soda and set aside. Finely chop the nuts of nuts.
Beat the vegan butter, the dark brown sugars and molluses. Add the vegan yogurt, then flour and yeast.
Divide between lubricated pudding basins (or muffin cans) and bake for 17 to 20 minutes. In the meantime, make the caramel sauce in a pan or microwave. When puddings come out of the oven, chop them everywhere and pour over the caramel sauce. Leave to the sauce to dive for 10 minutes. To serve, make the puddings and serve with more spilled caramel sauce over each pudding.
🔪 Frequent tips and questions
Try to shed about half of the caramel sauce over the puddings when they leave the ovenAnd the other half poured exactly as you served them. If you are freezing or forward, just make half the amount of sauce to spill while leaving the oven and do the other half before serving for better results.
Do not panic if your pudding mixture looks quite thick and dry while you are doing – The dates and immersion water add all the moisture in the last minute.
If you don’t have individual pudding basinsYou can do this in muffin cans or make a large pudding in a baking dish about 20 to 22 cm wide.
Frequently Asked Questions
Yes, they freeze well in hermetic containers. I recommend making only half the amount of sauce to spill over the puddings before freezing and when you serve them, make another half to spill on the table.
The sauce only takes a few minutes to make it in the microwave (or a pan), so it really doesn’t add extra work.
Yes, you can do the puddings up to 24 hours before serving. I would recommend making half the amount of caramel sauce to spill over the puddings when they leave the oven and then make the other half before serving to spill over the puddings at the table.
You can replace the plums in place of the dates with a similar texture and flavor.
They are perfect, just as they have a caramel sauce spilled over them, but they are also delicious with a small spoonful of vegan ice cream next door.
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📖 Recipe
Sticky vegan pudding
This sticky and rich and vegan caramel pudding is an easy and pleasant dessert for the crowd, better served with a vegan ice cream ball.
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Instructions
To make the puddings:
Pre -the oven at 180 ° C / 350 ° f / gas mark 4.
Place the dates and baking soda in a bowl and only cover with boiling water. Reserve to dive.
Chop the nuts.
Grease your bowls of pudding or cans of muffin.
In a large mixer or bowl, beat the margarine and sugar until light and cute, then add the yogurt and mix until it is fully combined.
Add flour and baking powder along with a pinch of salt and beat again.
Add the dates with all the water immersed and the chopped walnuts. Mixture.
Divide the mixture between the 12 cans / bowls and bake for 17 to 20 minutes until an inserted skewer or knife comes out clean. While they are in the oven, make the caramel sauce.
To make the caramel sauce:
To make it in the microwave: Put all the ingredients of the sauce in a large jug or microwave bowl (make sure it is large enough for the sauce bubbles a way without spill). Add a pinch of salt.
Microwave in total energy for 1 minute 30 seconds, then stir and repeat for another 1 minute 30 seconds. If the sauce bubbled, remove and set aside to cool and thicken. If it has not yet been bubbled, continue the microwave for 30 seconds until it does.
To make a pan: Mix all the ingredients of the sauce in a pan. Heat until bubbling and then set aside to cool.
To serve:
When puddings come out of the oven, chop the top of each pudding with a cocktail skewer or stick and pour more than half of caramel sauce. Let them cool on your cans for at least 10 minutes.
Serve with the remaining caramel sauce spilled on top and a spoonful of ice cream without dairy.
Grades
Nutrition
Serving: 1puddingCalories: 313KcalCarbohydrates: 44GProtein: 3GFat: 15GSaturated fat: 3GPolyunsaturated fat: 4GMonounsaturated fat: 8GCholesterol: 1MGSodium: 285MGPotassium: 168MGFiber: 2GSugar: 31GVitamin A: 457IuVitamin C: 0.2MGCalcium: 38MGIron: 0.5MG
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