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Sticky Toffee Blueberry Crumble Pot
Warm, comforting, and full of flavour, these Sticky Toffee Strawberry Crumble Pots are a delicious twist on a classic dessert. Juicy strawberries are baked until soft and bubbling, then topped with a golden crumble made from rich sticky toffee cake for the ultimate indulgent treat.
Made using Creative Nature’s Sticky Toffee Pudding Mix, this recipe is simple to prepare and completely allergy-friendly, making it perfect for sharing with family and friends.
The combination of sweet, caramel-like sponge with fresh, slightly tart strawberries creates the perfect balance of flavours, while the oat crumble adds a satisfying crunch.
Serve warm with a scoop of dairy-free vanilla ice cream for a comforting dessert that’s ideal for cosy evenings, dinner parties, or an easy weekend treat.
Prep:20
Cook:20
Level:Beginner
Ingredients
- 1 pack Creative Nature Sticky Toffee Pudding Mix
- 75ml plant milk
- 25g apple sauce
- 40g dairy free butter
- 1⁄2 cup frozen blueberries
- 1 tbsp maple syrup or sugar
- 40 g oats
- 1 tbsp dairy-free butter or coconut oil
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Method
- Preheat oven to 180°C
- Prepare the Sticky Toffee Pudding mix according to the packet instructions and bake the cake.
- Once baked, crumble the sticky toffee pudding into a bowl.
- Mix the cake crumbs with oats and butter and blueberries.
- Bake for 10-15 minutes until golden and bubbling.
- Serve warm with dairy free vanilla ice cream.
- And most importantly, enjoy!