The sweet spot

Soft crumb, sticky dates, crunchy candied pecans, all made gooey with a rich butterscotch sauce

Fri 19 Jan 2024 10.00 EST

Each spoonful of this pudding is a mosaic of textures. The softness of the crumb contrasts with the buttery sweetness of dates and the crunch of candied pecans. But the real magic lies in the lavish pour of decadent butterscotch sauce, a golden cascade that seeps into the cake, promising a gooey bite every time. Perfect for anyone seeking a little pleasure in the frosty depths of January and a plant-based one, too.

Prep 20 min Cook 25 min Serves 8

For the candied pecans 100g icing sugar 150g pecans

For the pudding 30ml extra-virgin olive oil, plus extra for greasing 250g dried dates 1 tsp bicarbonate soda 140g dark brown sugar 100g pecans, finely chopped 200g plain flour 3 tsp baking powder 2g fine salt

For the sticky toffee sauce 400ml oat milk, or any plant-based milk 20g cornflour 5g sea salt 100g dark brown sugar 20g coconut oil

Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with greaseproof paper. For the candied pecans, mix the icing sugar and 30ml water, then toss the nuts in the mixture to coat. Spread the pecans on the lined tray in a single layer and bake for 12-15 minutes, until the syrup droplets are golden. Remove, leave to cool fully, then break up into a crunchy sprinkle.

Turn up the oven to 180C (160C fan)/350F/gas 4 and grease a 20cm x 30cm rectangular ovenproof dish by rubbing or spraying it with some oil. Put the dates and bicarb in a bowl, pour over 350ml boiling water and leave to sit for five minutes to rehydrate and cool a little. Blend the still-warm mixture in a food processor or with an immersion stick blender until smooth, add the oil and brown sugar, and mix to combine.

Put the chopped pecans in a bowl, add the plain flour, baking powder and salt, mix to combine, then whisk in the date puree.

Pour the batter into the prepared dish and bake for 20 to 25 minutes, until a skewer comes out clean, then remove and leave to cool for 15 minutes.

To make the sticky toffee sauce, mix the oat milk, cornflour, salt and sugar in a large, high-sided, heavy-based saucepan, then bring to a rolling boil, whisking constantly. Add the coconut oil and whisk until melted and well combined.

Pour the sauce over the pudding, scatter the candied pecans on top and serve with plant-based ice-cream, if you like. Alternatively, it keeps well covered in the fridge for up to four days simply reheat gently in a low oven for about six minutes.

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Originally posted here:

Philip Khourys recipe for vegan sticky toffee and pecan pudding - The Guardian