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Vegan Sticky Toffee Pudding

Rachel's Vegan Sticky Toffee Pudding has been one of our most talked-about recipes for years. It's a truly decadent dessert and makes a marvellous Christmas pudding

Watch this 15-second video to see how easy it is to make Vegan Sticky Toffee Pudding, then read on for the recipe! 

Bite-sized video by Rob Wicks of eatpictures.com.

 

Vegan Sticky Toffee Pudding

The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding! 

Dietary: Vegan | Serves: 6

Ingredients:

Sponge

  • 250ml soya milk 
  • 100ml water 
  • 200g dates 
  • 1 level teaspoon bicarbonate of soda 
  • 115g vegan margarine 
  • 115g soft brown sugar 
  • 200g white self raising flour 
  • 1/8 teaspoon ground nutmeg 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon ground cinnamon

Toffee Sauce

  • 100g golden syrup 
  • 200g soft brown sugar 
  • 150g vegan margarine 
  • 100ml soya cream 
  • 1 teaspoon vanilla essence

Method:

To make the sponge:

  1. Pre-heat the oven to 190C/Gas5. 
  2. Line a 20cmx 20cm shallow cake tin with baking parchment. 
  3. Chop the dates in half and put them in a small saucepan and cover with the soya milk and water. Simmer until the dates are soft. 
  4. Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. 
  5. Leave to cool. 
  6. Beat together the margarine and sugar until pale and creamy. 
  7. Add the date mixture and stir in.
  8. Mix the spices into the flour. 
  9. Sieve the flour and fold into the sponge mixture. Spoon the sponge mixture into the prepared tin. 
  10. Bake in the pre-heated oven for 30 minutes or until cooked. The sponge will bounce back when pressed. 

To make the sauce: 

  1. Melt the syrup, margarine, sugar and vanilla essence in a small saucepan.
  2. Simmer for 5 minutes without stirring. 
  3. Leave to cool slightly and then stir in the soya cream. 
  4. Prick the pudding all over and pour half the hot toffee sauce over the pudding. 
  5. Serve the rest of the sauce with the pudding and, if you like, a scoop of vanilla soya ice cream.

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Comments

Dawn Raper on 9th Feb 2015 said:

This looks Devine!  grin

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Monica at Demuths on 9th Feb 2015 said:

Thanks, Dawn! Let us know if you think it tastes as good as it looks.

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suzan on 15th Jun 2015 said:

Vegan sticky date pudding, wow the best, moist beautifully tasting dessert and that sauce a huge hit in a family that has egg allergies.

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Sam on 14th Jul 2015 said:

Hi would it ok to freeze this?

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Monica at Demuths on 22nd Jul 2015 said:

Yes, Sam - if you can keep from eating it all at once!

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Amanda butler on 4th Sep 2015 said:

Amazing sticky toffee pudding. Really easy to make and so delicious. I plan to make this often. Thank you

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Monica at Demuths on 8th Sep 2015 said:

Wonderful, Amanda! Glad it’s a hit.

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Robyn on 7th Dec 2015 said:

Sounds amaze! I want to make it for Christmas Day but don’t really want to be baking on the day, how do you suggest I store it? Should I make the sauce up on the day? Thanks

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Fiona Burt on 24th Dec 2015 said:

Hi Andrea I usually make the cake on Christmas Eve but the sauce just before serving. However even the next day the sauce seems to be ok ( nit separated)

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Andrea on 9th Dec 2015 said:

This was absolutely amazing! My friend made it for a group of us the other day, and I was so impressed I got her to send me the recipe. Am definitely going to be making this myself, thanks!

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Ailsa on 29th Jul 2016 said:

Turned out really well. Really moist and fluffy. Thank you for this lovely recipe.

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Katy on 14th Nov 2016 said:

Hi this recipe looks amazing! I would like to make it for Christmas day but I have a question. Can I make the pudding the day before and reheat it in the oven the next day? Or can I make the cake batter and leave it in the fridge, then cook on the actual day when ready for dessert?
thanks smile

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Demuths on 14th Nov 2016 said:

The pudding keeps really well so you can make a week in advance and keep in a tin or wrapped up, also the sauce can be made in advance and heated up to serve.
It won’t work keeping the batter overnight as the pudding needs to be made straight away.

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Kate Hart on 15th Dec 2016 said:

Hi, I would like to make this in advance for Christmas day. How would I heat it up, in the oven or microwave? Thankyou xx

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Monica at Demuths on 19th Dec 2016 said:

Sticky toffee pudding keeps very well for a week before Christmas and also freezes well. Best to warm through in the oven at 160C or follow the instructions for your microwave.

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Christine on 15th Dec 2016 said:

Hi
What size tun should I use?
Thanks

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Monica at Demuths on 19th Dec 2016 said:

We use a 20cm x 20cm square cake tin, but you could use a round cake tin or a deep brownie tin.

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Kimberley Zammit on 16th Dec 2016 said:

Amazing. Made this for my Vegan best friend and now its my favourite go to receipt for sticky toffee pudding.

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Molly on 22nd Dec 2016 said:

From the US-what is golden syrup?  Thanks!

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Monica at Demuths on 22nd Dec 2016 said:

I think you should be able to find Lyles Golden Syrup or King Syrup in the baking sections of American supermarkets. Its a liquid light sweet syrup.

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Brigitte on 25th Dec 2016 said:

You definitely should be able to find Lyles. It comes in a gold patterned can. You can substitute with corn syrup if you have to - it’s not the same thing but will act the same way.

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Sharon Evans on 12th Jan 2017 said:

Could you steam this recipe

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Demuths on 16th Jan 2017 said:

yes you can steam these sticky toffee pudding either in a large pudding bowl in a saucepan or as small individual puddings in a bain marie in the oven.

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Sharon on 17th Mar 2017 said:

I made this at Christmas, It’s AMAZING!!!!!

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Michelle on 1st Apr 2017 said:

Oh my days, made this a couple of weeks ago - so simple, easy and delicious ! Can’t believe how fluffy the sponge was. I was a bit shocked at the quantities of sugar, but it didn’t stop me scoffing it

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Leanne McLaughlin on 12th Oct 2017 said:

I’m so excited to make this recipe however I’m from the US and don’t have a baking scale. Nervous about the conversions and was wondering if you could give them to me?
Thank you!!

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Monica at Demuths on 12th Oct 2017 said:

Hi Leanne. Thanks for your comment! I’ve done my best to convert the quantities for you. Hopefully it will work out - let us know how it goes!

• 1 cup soya milk 
• scant ½ cup water 
• 1 ¼ cup dates 
• 1 level teaspoon bicarbonate of soda 
• ½ cup vegan margarine 
• ½ cup soft brown sugar 
• 1 2/3 cups white self raising flour 
• 1/8 teaspoon ground nutmeg 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon ground cinnamon

Toffee Sauce
• 1/3 cup golden syrup 
• 1 cup soft brown sugar 
• 2/3 cup vegan margarine 
• scant 1/2 cup soya cream 
• 1 teaspoon vanilla essence

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Leanne on 12th Oct 2017 said:

Thank you so much!!! I really appreciate it and am going to try this out straight away.

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