{"id":1117,"date":"2023-01-01T21:34:36","date_gmt":"2023-01-01T21:34:36","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1117"},"modified":"2023-01-01T21:34:36","modified_gmt":"2023-01-01T21:34:36","slug":"vegan-sticky-toffee-pear-pudding","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2023\/01\/01\/vegan-sticky-toffee-pear-pudding\/","title":{"rendered":"Vegan sticky toffee pear pudding"},"content":{"rendered":"\n<p>For NYE dinner I wanted to try something different from my standard vegan cherry frozen cake so this <a href=\"https:\/\/www.bbcgoodfood.com\/recipes\/sticky-toffee-pear-pudding\">recipe<\/a> looked nice.<\/p>\n\n\n\n<p>Ingredients for caramelized pears:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 small firm pears (conference are good)<\/li>\n\n\n\n<li>200g caster sugar<\/li>\n\n\n\n<li>2 cinnamon sticks<\/li>\n\n\n\n<li>1 star anise<\/li>\n\n\n\n<li>6 cloves<\/li>\n\n\n\n<li>1 lemon zest<\/li>\n\n\n\n<li>1 orange zest<\/li>\n<\/ul>\n\n\n\n<p>Ingredients for sponge:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250g pitted dates<\/li>\n\n\n\n<li>1 tsp chia seeds<\/li>\n\n\n\n<li>1 can of coconut milk<\/li>\n\n\n\n<li>200ml sunflower oil<\/li>\n\n\n\n<li>160g dark muscovado sugar<\/li>\n\n\n\n<li>200g self-raising flour<\/li>\n\n\n\n<li>1 tsp bicarbonate soda<\/li>\n\n\n\n<li>1 tsp ground mixed spice (I used Chinese)<\/li>\n\n\n\n<li>pinch of salt<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<p>1- Peel the pears, cut the bottom off each to give a flat base. With a small knife, try to cut the pips\/heart from the base. Roughly chop these scraps and discard the seeds as are not sweet. Set aside for later.<\/p>\n\n\n\n<p>2- In a saucepan where all pears can fit, pour sugar, cinnamon sticks, star anise, cloves, zests and 600 ml water. Bring to a boil, then simmer and add the pears. Cover the saucepan if you can. Poach them until a knife easily slides into the pear. Around 25-30 minutes. After that, remove from heat and let the pears cool down in the liquid.<\/p>\n\n\n\n<p>3- Put chopped dates, chia and coconut milk in another saucepan. Bring to medium heat, stir often so the milk doesnt stick in the bottom. Check the dates get soft.<\/p>\n\n\n\n<p>4- Pour the date mix into a food processor and blitz until smooth. Add oil and blend again. Let it cool down.<\/p>\n\n\n\n<p>5- Pre-heat oven at 175C.  My bakin tin is 32x22x5 cm. Line it with baking paper.<\/p>\n\n\n\n<p>6- In a bowl, put the sugar, flour, bicarbonate, mixes spice and pinch of salt. Mix all well by hand. Be sure there are no sugar lumps.<\/p>\n\n\n\n<p>7- Add the date mix to the flour. Mix with a spatula all together. Add the pear scraps. <\/p>\n\n\n\n<p>8- Pour the mix into the tin. Nestle the pears, standing up right. Bake for 35-40 minutes. Remove from oven only if a skewer in the center of the cake comes out clean.<\/p>\n\n\n\n<p>9- Try to reduce the pear poaching liquid to a syrup (I couldnt).<\/p>\n\n\n\n<p>10- Once the cake is out of the oven, with a brush, pour a bit of the syrup on top. Then let it cool down a bit.<\/p>\n\n\n\n<p>11- I cut mine in six parts to be sure everybody had a piece with pear.<\/p>\n\n\n\n<p>I haven&#8217;t tried a sticky toffee pudding from a long time. This one didnt remind me much but it was really tasty nonetheless. So happy with the result. And my friends too!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"532\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/01\/image.png\" alt=\"\" class=\"wp-image-1118\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/01\/image.png 750w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/01\/image-300x213.png 300w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>For NYE dinner I wanted to try something different from my standard vegan cherry frozen cake so this recipe looked nice. Ingredients for caramelized pears: Ingredients for sponge: Process: 1- Peel the pears, cut the bottom off each to give a flat base. With a small knife, try to cut the pips\/heart from the base. &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2023\/01\/01\/vegan-sticky-toffee-pear-pudding\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Vegan sticky toffee pear pudding&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1117","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1117"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1117\/revisions"}],"predecessor-version":[{"id":1119,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1117\/revisions\/1119"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}