How does the bicarbonate of soda help with the dates in this recipe?

The bicarbonate of soda helps to soften the chopped dates significantly when soaked in hot water, making them easier to crush and integrate into the sponge batter for a moist texture.

Can I substitute the black treacle in this vegan sticky toffee pudding?

Black treacle provides a distinct deep, slightly bitter caramel flavor essential to traditional sticky toffee pudding; substituting it might alter the authentic taste profile.

What's the best way to serve this Sticky Toffee Pudding?

This pudding is best served warm, generously covered with the remaining toffee sauce, alongside vegan custard or cream as suggested in the recipe.

How should I store leftover vegan Sticky Toffee Pudding?

Store any leftover pudding covered in the refrigerator. Gently reheat individual portions to soften the sponge and sauce before serving again.

Why do I need to prick the sponge before adding the toffee sauce?

Pricking the baked sponge with a skewer allows the initial quarter of the hot toffee sauce to soak deeply into the cake, ensuring a moist and flavorful result throughout.

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Sticky Toffee Pudding
[Vegan]

FC By: Freya Cox

Author Bio

Going vegan doesn’t mean having to give up the wonderful baked goods you love. You... Read More

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A warm, square slice of vegan sticky toffee pudding, generously covered in glistening dark toffee sauce, served with a dollop of vegan cream.

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Sticky Toffee Pudding [Vegan]

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Ingredients You Need for Sticky Toffee Pudding [Vegan]

For the Sponge:

7 oz (200g) pitted dates. roughly chopped
7 fl oz (200ml) freshly boiled water 1tsp bicarbonate of soda (baking soda)
3 1/2 fl oz (100ml) soya milk 1tbsp apple cider vinegar
2 1/2 oz (75g) vegan butter. softened. plus extra for greasing
2 tablespoons black treacle
1 3/4oz (50g) dark muscovado sugar
7 oz (200g) plain (all-purpose) flour
2 teaspoons baking powder
vegan custard or cream, to serve

For the Toffee Sauce:

5 1/2 oz (150g) vegan butter
10 1/2oz (300g) dark muscovado sugar
1 tablespoon black treacle
7 fl oz (220ml) vegan double (heavy) cream, at room temperature

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How to Prepare Sticky Toffee Pudding [Vegan]

Preheat the oven to 315°F (160°C) fan. Grease a 23cm (9 inch) square tin, or something similar, with butter.
Put the chopped dates in a bowl and pour over the freshly boiled water. Add the bicarbonate of soda and mix. then leave them to soak for 30 minutes.
Meanwhile, pour the soya milk into a jug and heat in the microwave for 1 minute to warm through (alternatively you can do this in a pan on the hob). Once warmed, mix in the apple cider vinegar and place to the side to curdle -this will take about 5 minutes.
Put the butter and black treacle into the bowl of a stand mixer, if you have one - or into a large mixing bowl if you are using an electric hand whisk - and beat together until light in color and creamy. Add the muscovado sugar and beat again until fully combined. Add the curdled soya milk, flour and baking powder and mix together until fully combined. Finally, use a fork to crush the dates slightly in the water, then pour the dates and their soaking liquid into the batter and mix until evenly distributed.
Pour the batter into the tin and bake for 30-35 minutes until a skewer inserted into the center of the sponge comes out clean.
Meanwhile, make the toffee sauce. Put the butter. muscovado sugar and treacle into a medium saucepan and heat over a low heat until the butter has melted and all the ingredients are combined.
Stir in the cream, turn up the heat and cook until it is bubbling and thickened, then take off the heat.
Once the sponge is baked. remove from the oven and prick it all over with a skewer. Pour around one-quarter of the toffee sauce over the sponge to cover. then leave to stand for around 20 minutes. Pour over the remaining toffee sauce and serve with vegan custard or cream. Enjoy!