Vegan Date Sticky Toffee Pudding

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This is the ultimate Christmas wintery dessert…I can only describe this pudding as a BIG hug! Also this recipe is a feel good one…no refined sugars, spelt flour and organic flours and no butters (I am weary of vegan butters because of how refined they are). Get your blankets ready and start baking! The best part is that it tastes super indulgent!


Preparation time: 2 hours (including cooking time)


Method (Makes 5 Puddings):

Pudding:

  • 17 Medjool Dates
  • 1 cup Organic Strong Bread Flour
  • 1/4 cup Spelt Flour
  • 1/2 cup Olive Oil
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg
  • 2 tbsp Apple Cider Vinegar
  • 3 tsp Baking Powder
  • 1 cup Water
  • Pinch of Salt

Toffee Sauce:

  • 12 Medjool Dates
  • 1 cup Water
  • 1/3 cup Oat Milk (preferred brand is Oatly, but any plant-based milk will work)
  • Tiny pinch of Salt

Method:

Pudding:

  1. Preheat the oven to 180 degrees celsius
  2. Boil the dates in 2 cups of water for 20 minutes
  3. Meanwhile, mix the strong flour, spelt flour, olive oil, cinnamon, nutmeg and salt in a large bowl
  4. In a separate bowl, mix the apple cider vinegar and baking powder and let it fizz for approx. 1 minute
  5. Mix the vinegar baking powder mix in
  6. Strain the dates and remove all of their stones
  7. Place the date flesh in a blender with one cup of boiling water and blend until it forms a smooth thick paste
  8. Mix the paste into the rest of the ingredients to form a consistent batter
  9. Grease your moulds (with a teeny amount of olive oil)…I prefer to use deep muffin tins
  10. Pour approx. 1 1/2 tbsp of batter into each mould
  11. Bake the puddings for 25 minutes at 180 degrees celsius (meanwhile, get making your sauce)

Toffee Sauce:

  1. Boil the dates in 2 cups of boiling water for 10 minutes
  2. Strain the dates and remove their stones
  3. Place the flesh and 1 cup of boiling water in a blender until smooth
  4. Place the date mixture in a pan on high heat and whisk through the oat milk and salt
  5. Allow to cook until slightly reduced and dark brown (the consistency should coat the back of a spoon but still be pourable)
  6. Take the puddings out the oven once cooked and pour a big helping of toffee sauce all over
  7. Enjoy my Little Peas!

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3 thoughts on “Vegan Date Sticky Toffee Pudding

  1. Hi Sami. If I can’t get Mejdool dates, how many ordinary dates can I use instead (because they are a bit smaller) ?
    Love the simplicity of your recipe

    Like

    1. Hello :), I hope you are well. I am so glad that you like the recipe! With normal dates, they will need to be boiled for a little longer to get them as soft (perhaps an extra 15 minutes for both the pudding and sauce steps). I have read that medjools are also sweeter and so I would try making the pudding with 22 dates (instead of 17) and the sauce with sauce with 15 (instead of 12). I hope it tastes delicious and let me know how it goes. Lots of love, Sami x

      Like

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