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Sticky Toffee Pudding
4.9 from 26 votes

Sticky Toffee Pudding

There's nothing quite like a slice of warm Sticky Toffee Pudding drizzled with butterscotch sauce to lift spirits on a cold day.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12
Calories: 411 kcal
Course: Dessert
Cuisine: British

Ingredients

Sticky Toffee Pudding
  • 2 tbsp Flaxseed milled flaxseed, ground
  • 6 tbsp water
  • 250 g date chopped, 1 cup
  • 240 ml tea hot; or water
  • 1 ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 114 g non-dairy butter
  • 220 g dark soft brown sugar or light soft brown sugar
  • 3 tbsp golden syrup
  • 250 g self-raising flour
  • 2 tbsp oat milk (or other non dairy milk)
Toffee Sauce
  • 6 tbsp non-dairy butter
  • 150 g soft brown sugar dark or light
  • 60 ml rum optional, or brandy
  • 120 ml soya cream or other vegan single cream alternative
  • 1 tsp vanilla bean paste
  • pinch salt sea salt

Instructions

Make the sticky toffee pudding
    Cup of Yum
  1. 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.
  2. Mix the flaxseed and water in a bowl and set aside.
  3. Put the dates in a measuring jug, cover with the hot tea and leave for 5 minutes.
  4. Blitz to a purée using an immersion blender or use a food processor.
  5. Add the bicarbonate of soda, spices and salt and mix well.
  6. Beat the non dairy spread, sugar and golden syrup together using a hand or stand mixer for a couple of minutes.
  7. Add the flaxseed and date purée and mix well.
  8. Gradually mix in the flour, alternately adding the oat milk. Stir until the batter is smooth.
  9. Spoon into the prepared pan and level.
  10. Bake for 40 minutes, or until the cake is well risen and a skewer inserted in the centre comes out clean.
  11. Leave to cool for 10 minutes in the tin then lift onto a cooling rack.
Make the sauce
  1. 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.
  2. Add the rum (if using) and stir well.
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 411

% 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.