The ultimate in syrupy sweet desserts, this self saucing sticky toffee pudding is rich and sure to impress! A caramel and date lightly spiced sponge cake sits on top of a pool of butterscotch sauce.
Ingredients You’ll Need
This dessert comes together with everyday ingredients. It bakes into a warm, gooey pudding that you’ll top with a luscious sauce. Check the recipe card at the bottom for exact measurements.
- Medjool dates
- Bicarbonate of soda
- Water
- Soy milk
- Vanilla extract
- Vegan butter or margarine
- Brown sugar
- Flour
- Baking powder
- Cinnamon
- Mixed spice
- Salt
- Canned coconut cream
- Vegan vanilla ice cream (for serving)
Instructions
Follow along with this step-by-step guide to make your Sticky Toffee Pudding. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: In a saucepan, cook dates with bicarbonate and water until soft.
Step two: Stir in milk, vanilla, margarine, and sugar, then mash into a chunky mixture.
Step three: Add flour, baking powder, spices, and salt directly to the pot.
Step four: Stir until just combined, transfer to your greased dish, and bake until set. Slice into 9 squares.
Step five: Simmer the sauce ingredients until thick.
Step six: Then pour half over the hot pudding, let it soak, and serve with the remaining sauce and ice cream.
Serving Suggestions & More Recipes
If you’re into cozy desserts with that perfect sweet-tart balance, you’ve gotta try the rhubarb apple crumble. It’s warm, fruity, and topped with the most buttery, golden crumble
Sticky Toffee Pudding
Equipment
- Oven
Ingredients
- 12 Medjool dates pitted and roughly chopped (about 1 cup / 149g)
- ½ tsp baking soda approx. 2g
- 1 cup water 240ml
- 1 cup unsweetened soy milk 240ml
- 1 tsp vanilla extract 5ml
- ½ cup vegan butter or margarine; 115g
- ¾ cup brown sugar packed (150g)
- 1½ cups all-purpose flour 180g
- 1 tsp baking powder 4g
- 1 tsp ground cinnamon 2.6g
- ½ tsp mixed spice 1.2g
- ¼ tsp salt 1.5g
For the sauce:
- ¼ cup vegan butter or margarine melted (58g)
- 13 oz canned coconut cream 400ml / 284g
- 1 cup brown sugar packed (200g)
- ¼ tsp salt 1.5g
To serve:
- Vegan vanilla ice cream optional
Instructions
- Preheat the oven to 370°F (190°C). Grease an 8-inch (20cm) square baking dish.
- In a large saucepan, combine the dates, baking soda, and water. Place over medium-high heat, cover, and bring to a boil. Once boiling, reduce the heat to low and remove the lid. Simmer for 10 minutes until the dates are soft and most of the liquid has evaporated.
- Remove from the heat. Stir in the soy milk, vanilla extract, vegan butter, and brown sugar. Mix until the sugar dissolves, then mash the mixture to break down the dates. Some small lumps should remain.
- In a large bowl, sift together the flour, baking powder, cinnamon, mixed spice, and salt.
- Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
- Pour the batter into the prepared baking dish and bake for 35 minutes, or until a toothpick inserted comes out clean.
- While the pudding is baking, make the sauce. In a medium saucepan, combine the vegan butter, coconut cream, brown sugar, and salt. Cook over medium-high heat for 10–15 minutes, stirring occasionally, until the sauce thickens. Let it stand for 5 minutes to thicken further.
- Once the pudding is out of the oven, use a fork to prick it all over. Slice it into 9 squares and pour about half of the sauce over the top. Let it soak for 5 minutes.
- To serve, transfer each slice to a plate or bowl, drizzle with the remaining sauce, and top with a scoop of vegan vanilla ice cream, if desired.
Daniela Velez says
Such a winner!! Can’t wait to try more of your recipes 😊
Sarah says
I wasn’t sure how this would turn out as a self-saucing pudding, but it worked beautifully thank you
Hong Nguyen says
Love this recipe so much. Thank you!