Dreamy Vegan Sticky Toffee Pudding with Sticky Toffee Sauce and Vanilla Custard

I love Chinese food and tangy fruity tastes. My husband eats German style meat pork bread potatoes not too open to being adventurous. My son has multiple allergies so can’t do dairy fish eggs most nuts kiwi or melon. So I find finding compatible foods hard. Hoping this app will help. I like the idea of vegan because it simplifies what we can all eat. But adding chicken or beef for us all or fish shellfish for me.

250 ml almond milk or other plant milk (see pages 137 to 139 of Happy Food for homemade milk recipes)

300g medjool dates, stoned

80g coconut sugar

125ml coconut oil

1 teaspoon bicarbonate of soda

95g gluten free flour

1 vanilla pod, scraped

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground clove

pinch of pink Himalayan salt

subheading: For the sticky toffee sauce:

140g coconut sugar

250ml coconut milk

½ teaspoon salt

subheading: For the custard:

2 tablespoons very fine cornflour

500 ml coconut milk

3 tablespoons maple syrup

1 whole vanilla pod, scraped

Directions at bettinaskitchen.com

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