Sticky Toffee Pudding

Sticky toffee pudding is a bit of an institution in the UK – people seem unable to resist the warm sticky sponge smothered in rich toffee/butterscotch sauce. Personally I’m not a real fan of stodgy English style puddings (give me a delicate French style pastry any day) but I thought it would be a good pudding for the family to enjoy during the cold winter months.

Inspired by this recipe, the results were pretty good, identical to any sticky toffee pudding you’d come across in a restaurant. Enjoy drizzled with soya/rice cream, or with a scoop of dairy-free ice cream. Be warned though – this is a big filling pudding – not for the faint-hearted!

Sticky Toffee Pudding (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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makes 4

  • 1 cup of oat milk
  • 100g dates, stoned and chopped
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup dairy-free spread
  • 1/2 cup soft brown sugar
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon

For the sauce:

  • 1/4 cup golden syrup
  • 1/2 cup soft brown sugar
  • 1 tsp vanilla essence
  • 1/3 cup dairy-free spread
  • 1/4 cup soya cream

– Preheat the oven to 190 degrees centigrade/Gas Mark 5

– Thoroughly grease 4 pudding moulds

– Add the dates to the oat milk and simmer for 5-10 minutes, until dates are soft. Blitz, stir in the bicarb and set aside to cool.

– Cream together the spread and sugar until light and fluffy.

– Stir in the vanilla.

– Pour in the date/oat milk mix, and stir to combine.

– Sift in the flour and spices.

– Gently mix to make a wet dough with no lumps of raw flour.

– 1/2 fill the pudding moulds.

– Bake for 30-40 minutes until the sponge is set and golden.

– Cool on a wire rack before removing the mould.

– To make the sauce, melt together the syrup, sugar, spread and vanilla. Bring to the boil and simmer for 5-10 minutes.

– Take off the heat and stir in the soya cream.

– Leave to cool, then to serve pour the sauce over the sponge.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

19 thoughts on “Sticky Toffee Pudding

  1. Looks lovely, I had Toffee Pudding for the first time last week. We don’t have pudding molds in the US. What would you suggest using? Would a large muffin or cupcake tin work?
    Thanks!

    1. you could just make it in one big cake tin (preferably square) and then cut into cubes for serving? It would take a bit longer to cook though….
      although I don’t see why a muffin tin wouldn’t work, as long as it was well greased! 🙂

  2. I’m thinking of doing this for dessert on Christmas day – when you say “blitz” the dates and milk you mean in a blender right? Just want to make sure I’ve understood everything properly as this is the first recipe I’ve seen that says to blend them! X

  3. Hi Lucy,
    Thank you for your delicious recipes. My son has severe dairy and egg allergies and your website has been an absolute Godsend. It’s my ‘gotowebsite’ for finding alternative recipes, so that my son doesn’t feel that he’s missing out when his brothers have cakes and treats. I have tried many of your recipes, including this fabulous ‘Sticky Toffee pudding’, which my son often asks for and devours very quickly.
    Every Pancake Tuesday, my son and I have been left disappointed with his ‘egg-free’ pancakes, (he’s 8 now), as I scoured the internet to find alternatives, until that is, I tried the Pancake recipe on this website last year. They tasted great and the pancake actually stayed together on the pan.
    Looking forward to trying many more of your recipes. Keep up the fantastic work!x

    1. Thank you so so much for your lovely words. It is the whole reason why I write the blog and I’m so so happy that my recipes have enabled your son to have some tasty home baked treats. Your comments have given me such a boost that I feel reinvigorated to blog! Thank you so much xxx (ps challenges gladly accepted, if I can!)

    1. Hi Gabby, sorry I just noticed your message. I haven’t tried freezing the sponge but don’t see why it wouldn’t work. Let me know how it turns out if you give it a try x

  4. Hi, I’m wondering what oat milk is? I’m from Canada not sure we have it… Would rice or coconut milk work? Thanks!

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