Naughty sticky toffee pudding

Naughty sticky toffee pudding


  • 170g pitted dates
  • 350ml oat milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp bicarbonate of soda
  • 215g dairy-free butter
  • 100g dark brown soft sugar
  • 100g light brown sugar
  • 180g white self-raising flour
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tbsp maple syrup
  • 3 tbsp oat cream


  1. Preheat oven to 160°C
  2. Grease an ovenproof dish (25x15x5cm) with dairy-free butter
  3. First, to make the pudding finely slice the dates and put them in the saucepan with the oat milk, vanilla extract and stir until the dates are soft approx 10-12 minutes
  4. Take the pan off the heat and stir in the bicarbonate of soda
  5. Let the contents of the pan cool to room temperature
  6. Add 115g of the dairy-free butter and 100g light brown sugar to the pan and fold to combine.
  7. Add the flour, ginger, cinnamon, salt and stir them through a few times with a spoon until combined, but not overmixed
  8. Pour the mixture into the baking dish and smooth out the top with a spatula
  9. Put the dish in the oven and bake the pudding for 35-40 minutes, until risen and a skewer inserted into the centre of the sponge comes out clean
  10. Now, to make the Sticky Toffee Sauce, clean the saucepan and put it back on a medium heat
  11. Add the maple syrup, dark brown sugar and the remaining 100g dairy-free butter into the pan, stir and reduce the heat to low
  12. Cook for 5 minutes until you have a syrup
  13. Remove the pan from the hob, allow it to cool slightly and then stir in the oat cream, pour into a small jug
  14. Time to serve! Cut the sticky toffee pudding into slices, plate up a slice, pour over a little sticky toffee sauce, a scoop of ice cream and serve immediately

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