Vegan Sticky Date Pudding Recipe

Indulge in this decadent, vegan Sticky Date Pudding, a masterpiece from the Vegetarian Cookery School! This rich and moist pudding boasts a luscious toffee sauce, perfect for satisfying your sweet tooth without compromise. Easy to follow instructions guide you to a deliciously sticky, intensely flavorful dessert. Vegan, gluten-free adaptable (see notes).

Prep Time 20 mins

Cook Time 50 mins

Calories 393.4 kcal

Protein 9g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vegan Sticky Date Pudding

200ml soya milk
50ml water
200g pitted dates
1 teaspoon bicarbonate of soda
Vegan Margarine
Soft Brown Sugar
Self Raising Flour
Ground Nutmeg
Ground Ginger
Ground Cinnamon
Golden Syrup
1 teaspoon vanilla extract

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How to Make Vegan Sticky Date Pudding

Preheat oven to 190°C (Gas Mark 5). Grease and line a 20cm x 20cm baking tin.
In a small saucepan, combine 200g pitted dates, 200ml soya milk, and 50ml water. Bring to a simmer over medium heat.
Cook until dates are completely softened, about 10-15 minutes, stirring occasionally.
Remove from heat and stir in 1 teaspoon bicarbonate of soda (it will froth). Set aside to cool completely.
In a large bowl, cream together 150g vegan margarine and 150g caster sugar until light and fluffy.
Stir in the cooled date mixture until well combined.
In a separate bowl, whisk together 150g self-raising flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a pinch of salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared tin and spread evenly.
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
**For the Toffee Sauce:** In a small saucepan, combine 100g golden syrup, 50g vegan margarine, 50g caster sugar, and 1 teaspoon vanilla extract.
Simmer gently for 5 minutes, without stirring, until slightly thickened.
Once the pudding is baked, prick the top all over with a fork.
Pour half of the hot toffee sauce over the warm pudding.
Let it cool slightly before cutting into squares.
Serve the remaining sauce on the side. Enjoy warm or at room temperature!
(Optional) To freeze: Cut into individual servings, wrap well and freeze for up to 3 months. Defrost overnight in the refrigerator or microwave for 2 minutes.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

238g

Fat

Carbs

31g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation South West Pacific Desserts Australian

Frequently Asked Questions

How long does it take to make Vegan Sticky Date Pudding?

Vegan Sticky Date Pudding takes about 70 minutes from start to finish — roughly 20 minutes to prepare and 50 minutes to cook.

How many calories are in Vegan Sticky Date Pudding?

Vegan Sticky Date Pudding has approximately 393.4 calories per serving, with about 9 g protein, 31 g carbohydrates and 1 g fat.

What ingredients do I need for Vegan Sticky Date Pudding?

The key ingredients for Vegan Sticky Date Pudding are Soya Milk, Water, Dates, Bicarbonate Of Soda, Vegan Margarine, Soft Brown Sugar. See the full list with measurements above.