Sticky Toffee Pudding Recipe and some...

I'm sitting on the couch, contemplating a run attempt tonight. My left hamstring is back in rough shape - a fallout from my roofing experience. I might take another night off which will only leave me with 5 days to complete my challenge. Three of those days are also hockey nights. I'll do my best and if I don't achieve it before the 16th, I am going to reset the challenge and start from the beginning in December when we get back from Panama.

Just a note for anyone planning to fly Air Transat and who wants to book the Vegan meal. I previously posted about how to go about booking the meal. Tonight, I went through the process for real. When you call the number given, don't screw around with the touch-tone menu - press 0 right away and speak to an agent. The menu is just for information and does not actually lead you to an agent.

For now...

An old friend of mine from high school who is now living in the UK sent me this recipe. I thought I'd pass it on.


Sticky Toffee Pudding – its vegan believe it or not!!!

Serves six

250 ml soya milk
100 ml water
200g chopped dates (you could use raisins if you prefer)
1 level teaspoon bicarbonate of soda
115g soya spread /vegan margarine
115g soft brown sugar
200g white self raising flour
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon


Toffee sauce

100g of golden syrup
200g soft brown sugar
150g soya spread / vegan margarine
100ml soya cream
1 teaspoon vanilla extract

1. Preheat oven to 190 C/ gas mark 5
2. line a 20cm x 20cm cake tin with baking parchment
3. chop the dates in half, put them into a small saucepan with the soya milk and water and simmer until the dates are soft
4. Take off the heat and stir in the bicarbonate of soda – this will froth as you add it to the date mixture. Give it a stir and leave it to cool on a rack.
5. In a bowl beat together the margarine and the sugar until creamy then add the date mixture to the bowl and give it a good stir.
6. Sieve the flour with the spices. Fold it into the sponge mixture and when well mixed spoon the mixture into the prepared cake tin.
7. Bake it for about 30 minutes.

To make the toffee sauce:
8. Melt the syrup, margarine and vanilla extract in a small saucepan and simmer for 5 minutes without stirring (be careful it may spit and it’s very hot!)
9. Leave it to cool slightly and then stir in the soya cream.

To serve:

10. Cut the cake into six pieces and place into your service dish. Prick the top all over with a fork and pour half of the toffee sauce which will be absorbed by the cake.
11. Serve the rest of the sauce with the pudding.