Here’s a delicious vegan Sticky Toffee Pudding recipe that is simple to make and sure to impress!

Ingredients

For the Puddings:

• 170 g chopped dates
• 1.5 teaspoons bicarbonate of soda
• 60 g pecan nuts (or walnuts/hazelnuts)
• 50 g dairy-free butter/margarine
• 80 g caster sugar
• 80 g dark brown sugar
• 50 g dairy-free yogurt (unsweetened)
• 175 g self-raising flour
• ½ teaspoon baking powder

For the Toffee Sauce:

• 100 g dairy-free butter/margarine
• 65 g caster sugar
• 30 g dark brown sugar
• 100 ml dairy-free cream

Instructions

Preparing the Puddings:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine the chopped dates and bicarbonate of soda, then cover with boiling water. Set aside to soak for about 10 minutes.
3. Grease your pudding bowls or muffin tins.
4. In a mixing bowl, beat together the dairy-free butter and both sugars until light and fluffy.
5. Add the dairy-free yogurt and mix until well combined.
6. Stir in the flour and baking powder until just combined.
7. Add the soaked dates (along with their soaking water) and chopped pecans, mixing gently until incorporated.
8. Divide the mixture among the prepared pudding bowls or muffin tins.
9. Bake for 17–20 minutes, or until a skewer inserted into the center comes out clean.

Making the Toffee Sauce:

1. While the puddings are baking, prepare the toffee sauce. In a saucepan over medium heat, combine the dairy-free butter, caster sugar, and dark brown sugar.
2. Stir until melted and smooth, then add the dairy-free cream and simmer for another 2 minutes.
3. Once the puddings are done, remove them from the oven and prick them all over with a skewer.
4. Pour about half of the toffee sauce over the hot puddings, allowing it to soak in.

Serving:

1. Let the puddings sit for about 10 minutes before turning them out onto serving plates.
2. Drizzle with additional toffee sauce before serving warm, optionally with vegan ice cream or custard.

Vegan Ice Cream Flavors to Pair

Some great vegan ice cream flavors that complement sticky toffee pudding include:

• Vanilla: A classic choice that enhances the dessert’s richness.
• Caramel: Adds an extra layer of sweetness and pairs well with the toffee sauce.
• Chocolate: Provides a delightful contrast to the sweetness of the pudding.
• Coconut: Offers a tropical twist that balances the flavors nicely14.

Alternative Nuts for the Pudding

Yes, you can use different types of nuts instead of pecans in the pudding. Walnuts or hazelnuts are excellent alternatives that will still provide a nice texture and flavor1.

Making Toffee Sauce Without Dairy-Free Cream

To make the toffee sauce without dairy-free cream, you can substitute it with:

• Coconut milk: Use full-fat coconut milk for a rich flavor.
• Nut cream: Homemade cashew cream works well, providing a creamy texture.
• Plant-based milk: Combine with a bit more vegan butter and sugar to achieve a thicker consistency32.

Gluten-Free Variations

Yes, you can make gluten-free variations of this recipe. Here are some options:

• Substitute self-raising flour with oat flour mixed with a tablespoon of arrowroot starch or cornstarch.
• Use a gluten-free 1:1 baking flour, which is specifically designed for such substitutions34.

Storing Leftover Sticky Toffee Pudding

To store leftover sticky toffee pudding:

• Allow it to cool completely before placing it in an airtight container.
• Store in the refrigerator for up to 3 days.
• You can also freeze it for longer storage; just ensure to wrap it tightly. When ready to serve, reheat it gently in the oven or microwave and add fresh toffee sauce1.

Enjoy your rich and indulgent vegan Sticky Toffee Pudding! This dessert is perfect for cozy nights or special occasions and is sure to satisfy any sweet tooth!