Vegan Sticky Toffee Pudding with Brandy Toffee Sauce
Sticky toffee pudding is a hug in dessert form, and this vegan version is every bit as rich and satisfying. The dates give it depth, the sponge stays moist, and the warm brandy sauce makes it feel festive. Serve with a scoop of dairy-free vanilla ice cream for comfort in every spoonful.
Ingredients (serves 6–8)
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp bicarbonate of soda
- 100g dairy-free butter
- 150g soft light brown sugar
- 200g self-raising flour
- 2 tbsp plant-based milk
For the sauce
- 100g dairy-free butter
- 150g soft light brown sugar
- 100ml brandy
- 150ml oat cream
Method
- Preheat oven to 180°C (fan 160°C). Grease a baking dish.
- Soak dates in boiling water with bicarb for 10 minutes, then mash lightly.
- Cream butter and sugar, stir in flour, milk, and dates.
- Pour into dish, bake 35–40 minutes until risen.
- For sauce: melt butter and sugar, stir in brandy, then cream. Simmer gently until thickened.
- Pour warm sauce over sponge to serve.
Serving Tip: Add a scoop of vegan vanilla ice cream or coconut cream.
Make Ahead: Sauce and sponge can be made separately a day ahead; reheat gently.
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