80min 4 ppl
Vegan Sticky Toffee Pudding
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 5g
Carbs 98g
Fats 24g
About this dish
Medjool dates blended into a silky purée give this vegan sticky toffee pudding its irresistibly fudgy, moist crumb, while blackstrap molasses adds a deep, complex toffee richness. Finished with a glossy coconut cream toffee sauce, it's a showstopping British classic — entirely plant-based.
Allergy Info
Gluten, Soya, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Medjool datespitted200 g
Dairy & Eggs
- oat milk2 tbsp
- vegan buttersuch as Naturli block40 g
Tins & Jars
- full-fat coconut cream80 ml
Dried Goods
- boiling water180 ml
- plain flour120 g
- soft dark brown sugar80 g
- soft dark brown sugar120 g
Spices & Seasonings
- bicarbonate of soda1 tsp
- baking powder1 tsp
- fine sea salt0.5 tsp
- ground cinnamon1 tsp
- ground ginger0.25 tsp
- vanilla extract1 tsp
- fine sea salt0.25 tsp
- vanilla extract1 tsp
Oils & Condiments
- neutral oilsuch as sunflower60 ml
- blackstrap molasses1 tbsp
- blackstrap molasses1 tbsp
Utensils
- Four individual 200 ml pudding moulds or ramekins
- Baking tray
- Baking parchment
- Heatproof bowl
- Blender
- Large mixing bowl
- Jug
- Whisk
- Spatula
- Small saucepan
- Palette knife
- Skewer
Method
1
Preheat the oven to 180°C fan. Grease four individual 200 ml pudding moulds or ramekins and line the bases with small discs of baking parchment.
Approx. 5 minutes
2
Place the pitted dates in a heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to soak for 15 minutes until completely softened.
Approx. 15 minutes
3
Transfer the entire contents of the bowl to a blender and blitz to a completely smooth purée.
Approx. 2 minutes
4
In a large bowl, whisk together the plain flour, baking powder, salt, ground cinnamon, and ground ginger. In a separate jug, whisk together the brown sugar, neutral oil, blackstrap molasses, vanilla extract, oat milk, and the warm date purée until combined.
Approx. 3 minutes
5
Pour the wet ingredients into the dry and fold gently with a spatula until just combined — do not overmix or the sponge will toughen.
Approx. 2 minutes
6
Divide the batter evenly between the prepared moulds and place them on a baking tray. Bake for 30–35 minutes until the tops are set and a skewer inserted into the centre comes out clean.
Approx. 35 minutes
7
While the puddings bake, make the toffee sauce: combine the brown sugar, coconut cream, vegan butter, and blackstrap molasses in a small saucepan over a medium heat, stirring until the butter melts and the sugar dissolves.
Approx. 3 minutes
8
Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 4 minutes without stirring, until it thickens enough to coat the back of a spoon. Remove from the heat and stir in the salt and vanilla extract.
Approx. 4 minutes
9
Remove the puddings from the oven and leave in their moulds for 5 minutes. Run a palette knife around each edge, invert onto serving plates, and peel away the parchment. Spoon a generous amount of warm toffee sauce over each pudding and serve immediately.
Approx. 5 minutes
