Vegan Sticky Toffee Pudding
Soft, sticky vegan sponge drenched in toffee sauce, served with creamy coconut custard. Ultimate cosy dessert.
Equipment
- 1 Small baking dish (~8x8 inch / 20x20 cm)
- 1 Blender or fork for mashing dates
- 1 Small saucepan for the sauce
- 1 Whisk or spatula
Ingredients
For the Pudding:
- 1 cup all-purpose flour (150g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup light brown sugar (100g)
- ½ cup vegan condensed milk (120 ml) I used Nature’s Charm Coconut Condensed Milk
- ½ cup plant milk (120 ml) oat, soy or almond
- 3 tablespoon neutral oil (45 ml) sunflower or vegetable
- 1 teaspoon vanilla extract
- 1 cup chopped dates (150g)
- ½ cup boiling water (120 ml)
For the Sticky Toffee Sauce:
- ½ cup light brown sugar (100g)
- 3 tablespoon vegan butter (45 ml)
- ¼ cup vegan condensed milk (60 ml) Nature’s Charm Coconut Condensed Milk
- 1 teaspoon vanilla extract
To Serve:
- coconut custard warmed
- Optional: toasted coconut or crushed pecans/walnuts, pinch of sea salt
Instructions
- Place chopped dates in boiling water for 10 minutes. Mash or blend into a smooth paste.
- Preheat oven to 180°C / 350°F. Grease an 8x8 inch dish or use individual ramekins. Mix dry ingredients in a bowl. Add date paste, plant milk, condensed milk, oil, and vanilla. Stir until combined. Pour into dish and bake 25-30 mins until a skewer comes out clean.
- Melt vegan butter in a small saucepan. Add brown sugar and condensed milk, stir until smooth and bubbling. Remove from heat and stir in vanilla.
- Cut sponge into squares or scoop onto plates. Pour over sticky toffee sauce and serve with warm coconut custard. Sprinkle with optional nuts or coconut and sea salt.
Notes
- The sponge and sauce can both be made a day ahead and stored separately; assemble just before serving.
- Sauce thickens as it cools - reheat gently to restore pourable consistency.
- For an extra indulgent pudding, poke small holes in the sponge after baking and pour a little sauce over so it seeps in.
- Toasted nuts or coconut add crunch and extra flavour.
- This recipe serves 4-6 depending on portion size and is perfect for sharing - or keeping all to yourself if you dare.