Vegan Sticky Toffee Puddings

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There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in a delectable toffee sauce – ideally topped with vegan ice cream (we think so anyway)!

Photograph by Rebel Recipes

Kids recipe

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Preparation time

15 min

Cook time

45 min

Total time





  • vegan-desserts




Date mix

  • 110ml/½ scant cup water
  • 200ml unsweetened plant milk
  • 200g/2½ cups dates, pitted and chopped into small pieces

Wet ingredients

  • 1 tbsp cider vinegar
  • 2 tbsp unsweetened plant milk
  • 110g/½ cup vegan butter, very slightly softened (but not liquid!)
  • 1 tsp vanilla extract

Dry ingredients 

  • 200g/1½ cups self-raising flour
  • ½ tsp ground cinnamon
  • Pinch of ground cloves
  • 60g/¼ cup light muscovado sugar
  • 60g/¼ cup golden caster sugar
  • 100g/¾ cup chopped walnuts (optional)
  • 1 tsp bicarbonate of soda
  • Pinch of salt

Sticky toffee sauce

  • 3 tbsp golden syrup
  • 100g/½ cup light muscovado sugar
  • 100g/½ cup golden caster sugar
  • 120ml/½ cup vegan cream
  • 150g/⅔ cup vegan butter
  • 1 tsp vanilla extract


  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Grease 4 pudding basins (200ml approx. Buy from Lakeland, supermarket home section or kitchen shop) with vegan margarine and place them on a baking tray.

Date mix

  1. Place the water, plant milk and dates into a medium-sized saucepan and simmer for around 5 minutes or until the dates are soft. Set aside and do not drain off the water/plant milk.

Wet ingredients 

  1. In a large jug, thoroughly whisk together all the wet ingredients and set aside for 5 minutes.

Dry ingredients

  1. In a large bowl thoroughly combine all the dry ingredients.
  2. Pour the date mix and the wet ingredients into the bowl of dry ingredients. Thoroughly combine but don’t overstir.
  3. Pour the mixture evenly into each pudding basin to around two-thirds full.
  4. Place the pudding basins onto a baking tray and then give the tray a tap on a work surface before placing it in the oven (this stops the raising agents working too quickly).
  5. Bake in the oven for 25 minutes or until a knife comes out clean.

Sticky Toffee Sauce

  1. Make the sauce around 10 minutes before the cakes are due to come out of the oven.
  2. Place all the ingredients in a medium-sized saucepan and heat gently on a medium heat, stirring well throughout. Simmer for 5 minutes.
  3. When the puddings are cooked, tip each one out onto a small dish or a flat-bottomed bowl and pour over the sauce. Serve hot.

Serving suggestions: vegan cream, vegan crème fraîche, vegan custard, vegan honeycomb, vegan ice cream


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