Sticky Toffee Pudding



  • 75g Sultanas
  • 150g stoned dates
  • 3 tsp Bicarbonate of soda
  • 2 tbsp Vegan Margarine
  • 200g Brown Sugar
  • 2 tsp Cider Vinegar
  • 200g Self-Raising Flour
  • 1/4 cup Vegetable Oil


  • 2 tbsp Vegan Margarine
  • 175ml Soya Cream
  • 200g Sugar


To make the pudding:

Chop the dates. Add dates and Sultanas in a heat-proof bowl. Add 1 tsp bicarbonate of soda and cover with boiling water.

Preheat the oven to 180°C and grease a round cake tin (20cm/ 8") with margarine.

In a mixing bowl add the margarine and sugar and mix well.

Add remaining 2 tsps bicarbonate and sift in the flour and fold.

Add 2 tsp of cider vinegar and the oil and mix well.

Drain the dates and sultanas and stir in to the mixture.

Press into the cake tin and transfer to the oven

Bake until skewer comes out clean (about 20 mins)

Turn the pudding onto a serving plate and cover in sauce. I like to keep some remaining sauce in a small jug to drizzle when served.

To make the Sauce:

Start the sauce about 5 minutes before the pudding is finished.

Melt the butter in a saucepan.

Stir in the cream and sugar and bring to the boil stirring constantly

Lower the heat and simmer for 5 minutes.