Vegan Sticky Toffee Pudding


Sticky toffee pudding is such a British classic, and perfect for those cold winter evenings. What if we told you it can be made vegan, without scrimping on the delicious toffee sauce! The combination of medjool dates and different spices make for a rich aromatic sponge. This recipe will not disappoint!


For the pudding

250ml soya milk

100ml water

200g medjool dates, stones removed and finely chopped

1 tsp bicarbonate of soda

115g vegan butter plus extra for greasing

115g soft brown sugar

200g self raising flour

⅛ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cinnamon


 For the toffee sauce

125g vegan butter substitute

80g dark soft brown sugar

40g golden caster sugar

1 tsp vanilla essence

200ml soya cream


Cooking Instructions:

  1. Preheat the oven to 190°C/fan180°C/gas 5. Grease a foil tray and set aside.
  2. Finely chop the dates, put them in a small saucepan and cover them with the soya milk and water. Simmer until the dates are soft.
  3. Take the saucepan off the heat and stir in the bicarbonate of soda, this will froth as you add it to the date mixture. Leave to cool.
  4. Beat together the margarine and sugar until pale and creamy. Add the date mixture and stir well to combine.
  5. Mix the nutmeg, ginger and cinnamon into the flour.
  6. Sieve the flour and then fold it gently into the sponge mixture.
  7. Spoon the sponge mixture into the prepared tray and bake for 30 minutes or until cooked. The sponge will bounce back when pressed.
  8. Meanwhile make the sauce. Melt the butter in a heavy-based saucepan. Add the sugars and vanilla, and then stir well until the sugar has dissolved. Add the cream and bring up to a vigorous simmer, then bubble for 5 minutes on a low temperature.
  9. Once the pudding is done, pour over the hot toffee sauce and serve in generous portions.

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