STICKY TOFFEE PEAR PUDDING
This is a real crowd pleaser. A gooey pudding, served warm from the oven, topped with pear slices and drizzled with a sticky almond butter sauce.
Recipe
Serves: 6-8
Time to create: 1 hour
Equipment: You will need a 20cm cake tin with a loose bottom greased and lined with baking paper
Ingredients
Pudding:
170g pitted dates (finely sliced)
350ml oat milk
1 tsp vanilla extract
1 ½ tsp bicarbonate of soda
115g dairy-free butter
100g coconut sugar
180g white self-raising flour
400g tin of pears in fruit juice
½ tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
Handful of crushed pecans
Sauce:
4 tbsp almond butter
50ml maple syrup
50ml oat milk
1/2 tsp salt
Method
Pre-heat the oven to 170 degrees celsius.
Drain the pears. Save half the pears for the topping and roughly chop the remaining pairs (chunks approximately 1cm x 1cm)
Add the dates, oat milk and vanilla extract into a pan over a medium heat and stir until the dates are soft (approximately 10-12 minutes).
Take off the heat and stir in the bicarbonate of soda. Let the ingredients cool before adding the butter and sugar. Fold to combine.
Add the flour, ginger, cinnamon and salt and stir until combined (don’t over mix). Fold in the pear chunks.
Poor the mixture into a baking dish and smooth out with a spatula. Place in the oven and bake for 45-50 minutes.
Whilst the pudding is cooking, place all the sauce ingredients into a pan and heat over a medium heat. Continue to stir for 8-10 minutes until combined. Take off the heat and reheat when ready to serve. Add additional oat milk if required to loosen the sauce, you want to be able to create a good drizzle.
Insert a skewer in the pudding to check its dine, it should come out clean.
Allow to stand for 10 minutes before carefully taking it out of the tin and placing on a serving dish. Add the remaining pear slices, drizzle in the warm sauce and top with the crushed pecans.
Top tip: Serve with coconut yogurt/cream
