How to make vegan sticky toffee pudding pots - a recipe from our National Trust cafés HD

Treat yourself to these delicious vegan sticky toffee pudding pots. A twist on the classic sticky toffee pudding, everyone will love these rich and sticky vegan alternatives. If you want to bake it yourself, you can follow along with the recipe video above and read the method below. 1) For the date caramel, start by weighing out 750g dates. Put them in a large pan, add 150ml water and bring to the boil. Remove the pan from the heat and leave the dates to soak for 30 minutes. 2) Put the dates and water into a food processor. Blitz for 5-10 minutes until you have a thick smooth paste. Scrape down the sides of the bowl every few minutes to remove any lumps. Place into a storage container and refrigerate for 1 hour. 3) For the sponge, place 600g of the date caramel into a bowl with 250ml vegetable oil and 125ml water. Whisk until combined. 4) Add 300g self-raising flour, 1tsp ground cinnamon, 1tsp bicarbonate of soda and a pinch of salt to the bowl and whisk again until just combined. 5) Spoon the sponge mixture into a lined baking tray, smooth the top and place in the oven at 160°C for 35-40 minutes until risen and set. Remove from the oven and allow to cool completely. 6) For the toffee sauce, gently melt 50g vegan margarine in a small pan then add 50ml vegan cream and heat until just hot but not boiling. 7) Add 100g light brown sugar and stir until dissolved, but don’t let the sauce boil. Remove from the heat and refrigerate. 8) For the cream filling, pour 220ml vegan cream into a bowl and whisk until you have stiff peaks. Add in 140ml toffee sauce and fold together gently until the sauce is partly combined with the cream with ripples still visible. 9) To build your sticky toffee pudding pots, start by cutting your sponge into 12 squares. Take three portions and cut each one in half to give you six thin squares. 10) Using a round cutter, just a little smaller than your serving pot, stamp each square into a circle. Add the cut off corners into a bowl, crumble them up and add together with 12 chopped pecan nuts. 11) Place a circle of sponge into the base of your serving pot. Spoon or pipe 25g date caramel on top of the sponge layer. Next spoon 60g of the toffee cream on top of the date layer. 12) Drizzle the top with some toffee sauce, and sprinkle over the pecan nuts and sponge crumbs. 13) Place in the fridge for at least an hour to set before serving. Top tip: for any remaining sponge you have left over, heat it up and serve with some warm toffee sauce and vegan cream for a warm sticky toffee pudding dessert. Alternatively, you can freeze the leftover sponge to make more sticky toffee pots later. At the National Trust, we love food and we’ve got some great recipes to prove it. From easy and quick food to some indulgent treats, you can find these recipes on our cookery pages, plus many signature dishes from National Trust cafés, on our website: http://www.nationaltrust.org.uk . We protect and care for places so people and nature can thrive