Sticky Toffee Pudding

For the Pudding:

• 80g Tri Blend Select Coffee Caramel
• 100g non-dairy butter alternative
• 80g soft brown sugar
• 200g pitted dates
• 250ml almond beverage (or other non-dairy alternative)
• 1 tsp vanilla extract
• 160g self-raising flour or gluten free flour if you need to stay gluten free
• 1 tsp baking soda
• 100g walnuts, chopped

For the Sauce:

• 50g non-dairy butter alternative
• 100g light soft brown sugar
• 25ml almond beverage or other non-dairy alternative
• 1/2 tsp vanilla extract

Serves 8:

Nutrients per serving*

kcal: 468, Protein: 9.6g, Fat: 9.6g, Carbohydrate: 59g, Fibre: 2.3g

1. Preheat oven to 180 degrees.
2. To make the pudding mixture, cream together the non-dairy butter alternative and sugar.
3. Chop the dates as finely as possible nd add to a saucepan along with the almond beverage and vanilla extract. Simmer for 3-5 minutes, stirring constantly until the dates soften and start to break apart.
4. Add the date mixture to the non-dairy butter-sugar mixture and combine. Add the self-raising flour, the baking soda, the chopped walnuts and Tri Blend Select Coffee Caramel and stir thoroughly.
5. Grease the oven tray with butter and then line with baking paper.
6. Pour the pudding batter into the oven tray and bake for 25-30 minutes. The top should have darkened and be dry to the touch.
7. Insert a skewer into the centre of the pudding. If it comes out dry, the pudding is ready. If not, cook for 5-10 minutes more. Allow to cool.
8. Add the sauce ingredients to saucepan. Heat on med high heat until the butter is melted, and the sugar dissolved. Bring to a very gentle simmer and leave it to simmer for 5 minutes without stirring, adjusting the heat as necessary.
9. Cut the pudding into 6 slices and serve with a drizzle of sauce.