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vegan sticky toffee pudding

Vegan Sticky Toffee Pudding

A rich, dark pudding recipe made with dates and brown sugar for extra indulgence!

Course Dessert
Cuisine vegan
Keyword sticky toffee pudding
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 people
Calories 305 kcal

Ingredients

  • 200 g Pitted and chopped dates (1+⅛ cup)
  • 240 ml Boiling hot black tea (1 cup)
  • 80 g Vegan butter (~5 tablespoons)
  • 150 g Soft brown sugar (¾ cup, packed)
  • 1 Teaspoon Vanilla extract
  • 190 g Self-raising flour (1+½ cups)
  • ½ Teaspoon Baking soda (bicarbonate of soda)

For the sticky toffee sauce:

  • 120 g Vegan butter (½ cup)
  • 150 g Soft brown sugar (¾ cup, packed)
  • 60 ml Full-fat coconut milk (¼ cup)

Instructions

  1. Preheat oven to 180°C/ 350°F (160°C / 325°F if you're using a fan or convection oven) and line an 8x10" rectangular tin with baking paper.

  2. In a small bowl, pour the hot tea over the chopped dates. Leave to soak for 5 minutes, then mash it with a fork to make a lumpy, sticky mixture.

  3. In a separate bowl, cream the butter and brown sugar together. Add the vanilla and the date mixture and mix well.

  4. Next, add half of the flour and fold it in gently. Then add the rest of the flour and the baking soda, and fold again to make a smooth, slightly thick batter.

  5. Pour the batter into your lined tin and bake for 20 minutes. Prepare the sauce in the meantime.

For the sticky toffee sauce:

  1. Add the butter and sugar to a pan over on medium heat. Stir every so often until the sugar has dissolved and the butter has melted.

  2. Add the coconut milk and stir it in gently. Leave it to simmer for a minute or two until it starts to bubble then remove from the heat.* Don't stir it while it's simmering or the sugar will crystallize.

Assembly:

  1. As soon as the pudding comes out of the oven, poke small holes all over it using a knife.

  2. Pour the sauce over the pudding while it's still hot, leaving around ¼ of it aside for serving. Use the back of a spoon to spread it out evenly over the pudding.

  3. Leave to cool for at least 5 minutes before serving with vanilla ice-cream or vegan custard and the leftover sticky toffee sauce.

Recipe Notes

  • *The sauce might be a bit runny at this point but it will thicken slightly as it cools.
  • Store in the fridge in an airtight container for up to 4 days. Reheat before serving if desired.
  • If your serving sauce becomes too thick when cool, add a splash of boiling water to make it runny again. If it's too runny, put it back on the heat for another minute or two.
  • Leftovers can be reheated in the microwave, or in the oven for 20 minutes at 180°C/350°F.
Nutrition Facts
Vegan Sticky Toffee Pudding
Amount Per Serving (1 slice)
Calories 305 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 121mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 36g40%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.