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Sticky Toffee Pudding with Ice Cream 

Ingredients (serves 6)

Method

  • 180g stoned medjool dates

  • 1 tsp bicarbonate of soda

  • 200mls boiling hot water

  • 80g vegan butter 

  • 150g fine dark brown sugar 

  • 1/2 cup apple sauce 

  • 170g self raising flour 

  • 2 tsp baking powder 

  • 1 tbsp black treacle 

Pudding

  1. Preheat the oven to 180 degrees (fan) 

  2. Roughly dice the dates and add to a large bowl. Add the hot water and bicarbonate of soda and leave to soak. 

  3. In a large bowl add the butter and sugar and cream together using an electric mixer. Next add the apple sauce and whisk until combined. 

  4. Sift in the flour and the baking powder and fold in using a spoon. Next add the dates, bicarbonate of soda and the soaking water. Finally add the treacle and mix together using a spoon. 

  5. Grease a baking tin (6 x 9 inches) and pour in the pudding mixture. Bake in the oven for 35-40 minutes or until the pudding is firm but bouncy to touch. 

  6. Five minutes before the pudding is ready make your toffee sauce. Add the sugar, treacle and soy cream to a saucepan and cook on a medium heat for 5 minutes. The sauce should thicken. 

  7. Remove the pudding from the oven. Pierce the pudding using a skewer multiple times and pour and spread over a little of your sauce. Place back into the oven for 3-5 minutes. 

  8. Remove the cake from the oven. Serve with the sauce and ice-cream. 

Toffee Sauce

  • 100g fine dark brown sugar 

  • 2 tbsp black treacle 

  • 250mls soya cream

Additional Ingredients

Tips

If you plan on presenting the pudding like me it is good to line the bottom of your baking tin with a sheet of baking paper as well as greasing the tin with vegan butter​. This will allow you to easily remove the pudding from the tin to slice up evenly 

  • Ice cream (I used salted caramel) 

  • Icing sugar (decoration) 

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