Sticky Toffee Pudding with Banana Ice Cream

A delicious veganised version of this classic pud – thank you to the University of Aberdeen!

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Pudding ingredients

  • 215g chopped dates
  • 8g bicarbonate of soda
  • 360ml soya milk
  • 140g vegan margarine
  • 150g dark brown sugar
  • 3g ground ginger
  • 220g self-raising flour
  • 7g flax seeds

Sauce ingredients

  • 500ml soya cream
  • 250ml vegan margarine
  • 500g dark brown sugar

Ice cream

See recipe here



  1. Preheat oven to 165°C and line tray with parchment.
  2. Grind the flax seed.
  3. Heat up soya milk and add dates, flax seeds and bicarbonate of soda. Leave to one side and allow to cool.
  4. Cream sugar and margarine then add ground ginger and date mix. Keep mixing for a few minutes and slowly start adding the flour.
  5. Transfer to lined tray and cook for around 25 minutes or until a skewer come out clean.


  1. Put all ingredients into a pot and cook on a low heat for 20 minutes – needs to be reduced to get the right consistency.

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