Vegan Sticky Toffee Pudding

Ingredients

• 150 g Soft Brown Sugar (soft, packed)
• 100 g Dairy-Free Margarine (softened)
• 200 g Dates (pitted) (chopped very fine)
• 202 ml Almond Milk (non‑dairy) (unsweetened, any variety)
• 1.75 tsp Vanilla Essence (for batter)
• 200 g Self‑Raising Flour (sifted)
• 1 tsp Baking Soda
• 100 g Walnuts (medium chopped)
• 1 tsp Vanilla Essence (for sauce) (for sauce)
• 50 ml Almond Milk (for sauce) (extra for sauce)
• 50 g Dried Fruit or Raisins (optional) (optional, add for extra chew)

Instructions

1. Prepare Baking Dish

   Grease the 8‑inch square baking dish with a thin layer of dairy‑free margarine, then line the bottom with parchment paper, pressing it in firmly.

   Time: PT5M

2. Cream Margarine and Sugar

   In the large mixing bowl, combine the softened margarine and soft brown sugar. Mix with a hand mixer or whisk until the mixture is light and fluffy.

   Time: PT5M

3. Finely Chop Dates

   Using a sharp knife, chop the pitted dates as fine as possible until they resemble a paste.

   Time: PT5M

4. Simmer Date‑Milk Mixture

   In the small saucepan, combine the chopped dates, 202 ml almond milk, and 1.75 tsp vanilla essence. Place over medium‑high heat and bring to a gentle simmer, stirring constantly until the dates soften and the mixture looks like a thick brown porridge.

   Time: PT10M

5. Combine Wet Ingredients

   Pour the simmered date‑milk mixture into the creamed margarine‑sugar bowl. Mix until fully incorporated.

   Time: PT2M

6. Add Dry Ingredients

   Add the sifted self‑raising flour, baking soda, chopped walnuts, and optional dried fruit to the bowl. Stir gently until just combined; the batter should be thick but not over‑mixed.

   Time: PT5M

7. Transfer to Baking Dish

   Spoon the batter into the prepared baking dish and smooth the top with the back of a spoon or spatula.

   Time: PT3M

8. Bake

   Preheat the oven to 180 °C. Bake the pudding for 30 minutes. Insert a knife or toothpick into the centre; if it meets resistance, bake an additional 5 minutes and test again.

   Time: PT35M

   Temperature: 180°C

9. Cool Slightly

   Remove the pudding from the oven and let it rest in the pan for about 10 minutes before adding the sauce.

   Time: PT10M

10. Make Toffee Sauce

    In a clean small saucepan, combine 150 g soft brown sugar, 50 ml almond milk, 1 tsp vanilla essence, and 30 g dairy‑free margarine. Heat over medium‑high, stirring until the sugar dissolves, then bring to a very gentle simmer for 5 minutes without stirring.

    Time: PT10M

11. Soak Pudding in Sauce

    Pour half of the warm toffee sauce over the pudding, spreading with the back of a spoon to fill all holes. Let it sit for 5 minutes, then drizzle the remaining sauce and spread again.

    Time: PT5M

12. Serve

    Cut the pudding into squares. Serve warm, optionally topped with vegan custard, ice cream, or extra sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Soft Brown Sugar: coconut sugar, regular brown sugar
• Instead of Dairy-Free Margarine: vegan butter, coconut oil
• Instead of Dates (pitted): dried figs, prunes
• Instead of Almond Milk (non‑dairy): soy milk, oat milk
• Instead of Vanilla Essence: vanilla extract
• Instead of Self‑Raising Flour: all‑purpose flour + 2 tsp baking powder
• Instead of Baking Soda: baking powder (use 3 tsp)
• Instead of Walnuts: pecans, almonds
• Instead of Vanilla Essence (for sauce): vanilla extract
• Instead of Almond Milk (for sauce): any non‑dairy milk
• Instead of Dried Fruit or Raisins (optional): dried cranberries, chopped apricots

Equipment Needed

• Large Mixing Bowl
• Small Saucepan
• Oven
• 8‑inch Square Baking Dish
• Parchment Paper
• Spatula
• Knife
• Toothpick or Small Knife (optional)
• Measuring Cups and Spoons
• Whisk (optional) (optional)
• Cooling Rack (optional) (optional)

Critical Steps — Do Not Skip

• Prepare Baking Dish
• Simmer Date‑Milk Mixture
• Bake
• Make Toffee Sauce

Chef Tips from the Video

• For an extra caramel depth, use a tablespoon of maple syrup in the sauce
• Toast the walnuts lightly before chopping for added crunch

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individual portions for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave out at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the pudding a day ahead and reheat gently before serving
• Sauce can be prepared up to 2 days in advance and reheated over low heat