Serve This Vegan Toffee Warm

Calling all Great British Baking Show lovers! Why is it that there are so many desserts in the UK that look and sound so amazing, but they aren’t popular or common here in the US? Are us Americans just lazy and don’t want to put in the effort? Maybe it’s just tradition and we stick to what we know? Who knows… but when I heard the words “sticky toffee pudding” I was instantly interested in creating my own. Finding out that “pudding” is actually cake only peaked my interest more.

I’m so glad I decided to tackle this recipe- it only surpassed my expectations. When I started researching sticky toffee pudding, I learned that it’s made with dates (which I love and was totally happy about this discovery). I wanted to give it a flavor other than just caramel-y dates and toffee, though- so I added ginger into the mix… and the toffee sauce… and as a garnish… ginger just feels appropriate here, okay? I’m a fan.

If you don’t like ginger, you can definitely leave it out no problem but I would definitely recommend leaving it in. If you don’t like dates, however, you may not even notice they’re in there since they’re all mashed up with other amazing things. They’re – for lack of a better term – the glue that holds this dish together. So, give dates a chance! If you really can’t stand them though, or maybe you’re allergic, you could totally replace them with raisins, dried apricots, or another dried fruit. It would change the flavor of the dish and may overpower the star flavor notes but if that’s your jam, go for it.

This sweet and spicy treat is delicious served warm, and I imagine it would be amazing with some vanilla ice cream if you want to go full sweet tooth. After making this, you will probably wish you made it sooner. But now you can make it for special occasions (hello, Valentine’s!), potlucks, and be MVP of your family gatherings, so you’re welcome.


This recipe was republished with permission from Dat Kind Life.