French friends agree that a cooked to order British breakfast, the so called « full English » is magnificent. To this they would add afternoon tea and puddings. Consequently, in the past my (non vegan) sticky toffee puddings have gone down a treat.
This dessert was my attempt to partly replicate that dish but as a vegan one, plus use up some pears that had gone a bit soft in the fruit bowl. I should have put them in the fridge. Pears have a rapid ripening process that turns them quickly from a hard, impenetrable fruit into a floury mush that browns and bruises easily. Over-ripe and even heavily bruised fruit are best cooked into a nutritious puree or cake such as this one.
That said, this works well with any pear no matter how hard or ripe and bruised it is: all will melt into the sticky cake dough, and will become a delicious companion to the rich and sticky, date-flavoured cake.
Ingredients (Serves 8-12)
- 200g (2 cups) stoned dates, roughly chopped
- 350ml (1 1/2 cups) plant-based milk
- 1 tsp bicarbonate of soda
- 100ml (10 tbsp) fruity olive oil
- 100g (1/2 cup) unrefined raw sugar
- 220g (1 2/3 cups) wholemeal spelt flour
- 2 tsp baking powder
- 1 pinch freshly grated nutmeg
- ½ tsp powdered ginger
- ½ tsp cinnamon
- 1-3 pears, cut in quarters and cored
1. pre-heat the oven to 200C (190C fan)/410F/gas 6½. Put the dates in a saucepan with the plant-based milk, bring to a boil, then reduce the heat and simmer for five minutes.
2. Off the heat, add the bicarbonate of soda and stir for 30 seconds, or until the dates begin to dissolve. Leave to cool, then mix in the olive oil, 50g sugar, flour, baking powder, nutmeg, ginger and cinnamon.
3. Grease and line a medium-sized cake tin. Sprinkle the rest of the sugar over the base of the tin. If you have only one pear, slice it and lay it out over the base of the tin; if you have two pears, cut them into large chunks; and if you have three or more pears, put the quarters cut-side down in the tin.
4. Cover with the cake mixture and bake for 35-40 minutes, or until just cooked and springy to the touch. Turn out and serve warm.
Sheree’s Handy Hints
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cakes in the oven, put the timer on for 5-10 minutes less than they should take to cook and then check regularly.
3. If you think the cake is browning too much at the edges, cover it with an aluminium foil tent.
4. You can substitute the olive oil for another mild or unflavoured vegetable oil.
5. I suspect this would be just as delicious with apples.