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Vegan Sticky Toffee Pudding
5min read
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Vegan Sticky Toffee Pudding

by Valentina Concordia

5min read

Puddings don't get much better than this soft, gooey, saucy, impossible-to-put-down vegan sticky toffee pudding. This easy quick recipe makes eight individual puddings (but can easily be baked in one large tin for minimal work) and is served with a sticky toffee sauce, but you're welcome (and encouraged) to double top with your favourite ice cream, custard or cream - go wild.

Prep Time

15 mins

Cook Time

30 mins

Makes

8

Ingredients

Puddings: 
215g dates, pitted and chopped
200g plant based milk or water 
115g plant based butter, at room temp
120g light or dark brown sugar 
200g plain flour
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
80g pecans or walnuts, chopped

Toffee sauce: 
75ml plant based cream
230g light or dark brown sugar
115g plant based butter
¼ tsp salt

Method

STEP 1

Preheat the oven to 180˚C. Depending on whether you’re making individual puddings or one large one, lightly grease small pudding tins (or a muffin tin) or one large square baking tin with butter.

STEP 2

Into a small saucepan add dates and milk, and heat over medium low heat for 2-3 minutes. When the dates start to soften, mash them with a fork, until they’re broken down. Whisk the mixture together and set aside to cool slightly for 5 minutes. 

STEP 3

Add butter and sugar to a large bowl, and mix them together using an electric mixer or a spoon for 1-2 minutes, until creamed and fluffy. Fold the cooled date mixture into the butter mixture. 

STEP 4

Add the flour, baking powder, baking soda and salt to the batter until just combined. Fold in the nuts. 

STEP 5

Divide the batter amongst the individual tins until they’re ¾ full, or pour the batter into the prepared square baking tin.

STEP 6

Bake the puddings for 25-30 minutes until a toothpick inserted into the centre of one of the puddings comes out clean (or for 35-40 minutes, if using one large tin). 

STEP 7

While the puddings bake, make the toffee sauce. In a small saucepan combine the cream, sugar, butter and salt and bring to a simmer. Lower the heat and gently simmer for 4-5 minutes, stirring occasionally. 

STEP 8

Remove the puddings from the oven, and poke them a few times with a toothpick or skewer. Pour a tbsp of toffee sauce over each pudding, and let cool for 15-20 minutes.

STEP 9

Use a knife to loosen the puddings from the tins. Flip each pudding onto a plate, and serve topped with extra toffee sauce. 

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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