Sticky Toffee Pudding


1 cup dates pitted

1 cup milk of choice I used unsweetened almond milk

1/3 cup + 1 tbsp water

1 tsp baking soda

1/2 cup vegan butter

1/2 cup brown sugar

1 1/4 cups self-rising flour gluten free, if needed

For the toffee sauce
1/4 cup + 1 tbsp golden syrup

1 1/4 cups brown sugar

2/3 cups vegan butter

Golden Syrup
2 cups sugar

1 1/4 cups water

1 tbsp lemon juice


Golden Syrup

In a saucepan, bring the water and sugar to a boil, stirring regularly to ensure it doesn’t burn. Once it is boiling, add the lemon juice and reduce the heat to very low. Do not stir the mixture anymore, and let it simmer for around 50 minutes until it is a golden amber color. The syrup should be thick. If it is too thin, continue to simmer for a further 10-15 minutes. Remove from the heat and let sit for 10 minutes, before transferring to a jar or bowl.


Preheat the oven to 190C/375F. Grease 6 pudding molds or 12 6-inch ramekins and set aside.

Add the dates, milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda. Mix into the mixture and let cool.

In a mixing bowl, beat the sugar and butter until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins.

Bake for 20-25 minutes, until just cooked and a skewer comes out clean.

Prepare the sauce by adding the syrup, sugar, and butter in a saucepan and heating up and letting simmer, around 5 minutes.

Poke holes over the tops of the puddings and pour half the sauce over each one, to soak the puddings. Flip the puddings on plates, pour extra sauce over each one. Serve with ice cream.

Filed in: Brownies & Bars, Dessert