sweet

Sticky Toffee Cake and Custard Breakfast (vegan | gluten-free)

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Yeah I went there, I had sticky toffee cake and custard for breakfast today and I didn’t bloody feel an ounce of guilt. Do you want to know why? Because that’s just how I fucking roll. No only joking, I definitely don’t roll that way, but I have managed to make this pudding worthy of being categorised as a suitable breakfast item (way better than that Belvita shit, which literally resembles blocks of sawdust, they should label it as a choking hazard).

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And yes, it’s also one of your 5-a-day (a public health message we throw around in England where you’re supposed to consume at least five portions of fruits and veggies per day), a guideline that I have a slight- no, moderate, okay, in all honesty, high obsession with to the point where I’ll even count portions on my fingers…that’s when people start walking away from me in case I grab a knife and stab them in the eye or something.

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So I pumped this shit like crazy with oats (so there’s your porridge), served it up with a portion of toffee sauce (this is the fruit bit) and topped it with a whole load of custard (obv made with calcium-fortified milk) and if you’re one for protein you can shove in some protein powder or ground nuts and literally, Bob is your flipping uncle.

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I didn’t want it to taste too oaty though, what kind of cakey fun is that?! So in went the polenta to partially mask some of the oats and give it that ultimate pudding-like flavour and texture.

Serving size:

Serves 8

Ingredients for cake:

  • 150g oat flour
  • 100g polenta
  • 85g dairy-free spread
  • 200ml milk
  • 1tsp baking powder
  • 125g coconut palm sugar

Ingredients for toffee sauce:

  • 25 medjool dates soaked for at least 3 hours
  • 1tsp vanilla extract
  • 1tbsp coconut oil
  • 100ml almond milk

Ingredients for custard:

  • 1 litre sweetened soya/almond milk
  • 3-4tbsp corn flour
  • 1tsp vanilla extract
  • 2tbsp maple syrup
  • Pinch turmeric

 

Method:

  1. Preheat oven to 180C.
  2. For the cake, whisk all ingredients together to attain a creamy, thick batter.
  3. Pour into a baking tin lined with greaseproof paper and bake for 30 minutes.
  4. For the toffee sauce, heat the milk, oil and vanilla extract.
  5. Blend the dates to a smooth paste and add to the hot milk and combine until a rich golden toffee sauce results.
  6. For the custard, make a paste with 3-4tbsp milk and cornflour.
  7. Heat the milk with the remaining ingredients, then whisk in the paste before the milk reaches boiling point.
  8. Stir continuously on a medium heat until thickened to your liking.
  9. Pour the warm toffee sauce onto the cake, followed by the hot custard.

Voila, there you have it, your pudding breakfast, ready to enjoy in the morning with your cup of tea or coffee (I’m more of a tea person) preparing you for your day in the best way possible.

One thought on “Sticky Toffee Cake and Custard Breakfast (vegan | gluten-free)

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