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Move over Christmas pudding…

Let’s talk about dates. It’s hard to believe something so gooey and sweet could be classed as a fruit, but these all natural candies really are one of your five a day. They’re packed with fibre, antioxidants and minerals that support your body head to toe, including potassium and magnesium. Plus, melanex trio cijena they’re a key part of the caramel-y flavour in this sticky toffee pudding. Before you ask, this isn’t a no-sugar zone. But it is a totally vegan, gut-loving dessert that will go down a treat with whoever you’re spending the festive period with. And that’s a holiday miracle. 

Vegan sticky toffee pudding recipe

Serves: 9

Prep: 15 minutes

Cooking time: 30-35 minutes 


230g pitted dates

80g vegan margarine

120g dark muscovado sugar

1 tsp vanilla extract

1 tsp bicarbonate of soda

1 tbsp apple cider vinegar

200g plain flour

2 tsp baking powder

100ml plant-based milk

For the toffee sauce:

80g dark muscovado sugar

80g vegan margarine

140ml vegan single cream


  1. Preheat the oven to 180°C fan and line a square 20cm oven-proof dish with baking paper.
  2. Soak the dates in 200ml of hot water while you complete the next steps.
  3. Cream the margarine, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar.
  4. Gently stir in the flour, baking powder and milk.
  5. Blend the dates with the water until smooth and mix into the pudding mixture.
  6. Pour the mixture into the dish, then bake for 30-35 minutes or until a toothpick comes out clean.
  7. Make the toffee sauce by heating all the ingredients in a small saucepan until boiling, then turn the heat down and simmer for 3-5 minutes. Remove from the heat and leave for a few minutes to thicken.
  8. Serve a big slice of pudding with a generous drizzling of toffee sauce.

Recipe and images courtesy of So Vegan.

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