very cold unsalted plant-based butter, cut into 1.3cm cubes 6 tbsp
soy heavy whipping cream 240 g
powdered sugar 2 tbsp
vanilla extract ½ tsp
20cm Ceramic baking pan
Whisk or hand mixer
Recipe Preparation
Preparation Steps: Tahini & Pomegranate Sticky Toffee Pudding: Boil water. Add the chopped dates, bring back to a boil, then turn off the heat and stir in the baking soda. Bring to a simmer and let cook for 3 minutes, then turn off the heat and let stand for 10 minutes, until the mixture has thickened and the dates are softened. Place the butter and sugar in the bowl of the stand mixer fitted with a paddle attachment. Cream on medium speed until soft and fluffy. Turn speed to low and add the flour and baking powder, mixing for about 30 seconds or until the texture is sandy. Add the eggs, tahini, and vanilla and mix on medium speed for one minute, or until smooth. Add the date mixture to the dough in the stand mixer and mix on medium speed until smooth and uniform. Spray the ramekins or foil cups with oil spray, then fill each with the dough mixture.
Vegan Peach Melba Crumble: Stir the peaches, raspberries, lemon zest, lemon juice, sugar, cornstarch, and salt together in a medium bowl, then pour into the cake pan. Combine the flour, baking powder, baking soda, granulated sugar, brown sugar, and salt in a medium bowl for the crumb topping. Cut the butter into the dry ingredients using a fork until it forms coarse, pea-sized crumbs. Sprinkle enough of the topping over the filling to cover it completely—there may be some left over.
Arrange in Air Fryer: Place the crisper plate into the air fryer basket in Zone1 and Zone 2. Zone 1: Place the pudding ramekins onto the crisper plate. Zone 2: Place the crumble pan onto the crisper plate.
Cooking Settings: Zone 1: Bake at 160℃ for 27minutes; Zone 2: Bake at 160°C for 14minutes Select Sync and press Start/Pause to finish simultaneously.
Finish & Serve: Zone 1: Remove the ramekins when done and repeat the baking process with the remaining ramekins. Poke several holes all over the top of each pudding using a skewer, then immediately pour 2 tbsp of sauce into each ramekin and let soak for 2 to 3 minutes. Carefully loosen the edges of each pudding with a spatula or knife and invert onto a plate, then spoon more sauce over the top. Garnish the puddings with the toasted sesame seeds and flaky salt, then serve with a scoop of vanilla ice cream.
Zone 2: Combine the whipping cream, powdered sugar, and vanilla extract in a medium bowl and whisk or beat with a hand mixer until stiff peaks form. Chill until ready to use. Remove the crumble when done then serve topped with whipped cream.
