We’re in the kitchen of plant-based chef and cookbook author Bettina Campolucci Bordi, better known as Bettina’s Kitchen, as she makes a vegan, gluten-free sticky toffee pudding with vanilla coconut custard.
Inspired by her childhood holidays in Zanzibar, also known as Spice Island, this pudding uses warming spices such as cinnamon, cardamom and fresh ginger. Drizzled with a rich, sticky toffee sauce and a sweet dairy-free coconut custard - all vegan and gluten-free.
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Ingredients:
250ml dairy-free unsweetened milk alternative, such as oat or almond drink
300g pitted medjool dates
1 tsp bicarbonate of soda
80g light brown soft sugar
125ml coconut oil, at room temperature
95g Gluten-free Plain Flour By Doves Farm
1 tsp ground cinnamon
3 cardamom pods, black seeds finely ground
½ tsp ground cloves
2 tbsp of grated fresh ginger
1 vanilla pod
For the sticky toffee sauce
140g light brown soft sugar
250ml Innocent Unsweetened coconut milk
pinch of ground cinnamon
1 cardamom pod, black seeds finely ground
For the custard
1 tbsp Cooks’ Ingredients cornflour
500ml Innocent Dairy Free Coconut Unsweetened Drink
3 tbsp maple syrup
To view the full recipe | [ Ссылка ]
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