Sticky Toffee Pudding
User Reviews
4.9
39 reviews
Excellent
Sticky Toffee Pudding
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There's nothing quite like a slice of warm Sticky Toffee Pudding drizzled with butterscotch sauce to lift spirits on a cold day.
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Ingredients
Sticky Toffee Pudding
- 2 tbsp ground flaxseed (milled flaxseed)
- 6 tbsp water
- 250 g (1 cup) chopped dates
- 240 ml (1 cup) hot tea or water
- 1 ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp salt
- 114 g (½ cup) non dairy butter
- 220 g (1 cup + 1tbsp) dark or light soft brown sugar
- 3 tbsp golden syrup
- 250 g (1½ cups + 1 tbsp) self raising flour
- 2 tbsp oat milk (or other non dairy milk)
Toffee Sauce
- 6 tbsp non dairy butter
- 150 g (¾ cup) dark or light soft brown sugar
- 60 ml (¼cup) rum or brandy (optional)
- 120 ml (½ cup) soya cream or other vegan single cream alternative
- 1 tsp vanilla bean paste
- pinch sea salt
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Instructions
Make the sticky toffee pudding
- Preheat the oven to 180C (350F) or 160 Fan (320F). Grease and line a deep 18x25 inch cake tin or similar size glass dish, letting the paper overhang the edges.
- Mix the flaxseed and water in a bowl and set aside.
- Put the dates in a measuring jug, cover with the hot tea and leave for 5 minutes.
- Blitz to a purée using an immersion blender or use a food processor.
- Add the bicarbonate of soda, spices and salt and mix well.
- Beat the non dairy spread, sugar and golden syrup together using a hand or stand mixer for a couple of minutes.
- Add the flaxseed and date purée and mix well.
- Gradually mix in the flour, alternately adding the oat milk. Stir until the batter is smooth.
- Spoon into the prepared pan and level.
- Bake for 40 minutes, or until the cake is well risen and a skewer inserted in the centre comes out clean.
- Leave to cool for 10 minutes in the tin then lift onto a cooling rack.
Make the sauce
- Put the non dairy spread and sugar in a saucepan and cook over medium heat, stirring, until sugar dissolves and it comes to a simmer.
- Add the rum (if using) and stir well.
- Stir in the soya cream and simmer for 3-5 minutes until the sauce thickens slightly. Transfer to a small jug and keep warm.
Serve the pudding
- Slice the cake into squares. Serve warm, drizzled with the sauce with or without vegan vanilla ice cream.
Notes
- The cake will keep for 2-3 days, covered or wrapped, at room temperature. You can also freeze it (without the sauce) and use within 2 months, thawing in the fridge and warming up before serving.
- Be gentle when slicing – because it is sticky (by definition!) it can be hard to get neat edges on your slices. You could also simply spoon it straight out of the tin and serve it with the toffee sauce, custard, ice cream or single cream.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
68g
(23%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Sodium
382mg
(16%)
Potassium
231mg
(7%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
368IU
(7%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 382mg | 16% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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