The best vegan sticky toffee pudding recipe (2024)

FAQs

What's the difference between sticky date pudding and sticky toffee pudding? ›

Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

Unfortunately though these type of self-saucing puddings do not reheat very well as the sauce tends to thicken and be absorbed by the sponge as the pudding cools. So when you reheat the pudding it will have a sticky base but with very little sauce.

If you can't get either molasses or treacle then you could use golden syrup or dark corn syrup as an alternative. Otherwise we suggest using 20g of extra brown sugar in the sponge and an extra 10g in the sauce.

Ingredients:Invert Sugar Syrup, Wheat Flour, Water, Glucose Syrup, Sugar, Rice Bran Oil, Dates (3%), Sorbitol, Dried Skimmed Milk, Unsalted Butter, Molasses, Breadcrumb (Wheat), Glycerine, Milk Proteins, Modified Maize Starch, Dried Whole Egg, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Dried Buttermilk, ...

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

The beloved British classic is popping up on dessert menus across the United States, from natural wine bars to Harry Potter World. Sticky toffee pudding is a clear communicator.

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.

For leftovers we recommend storing the sponge and sauce separately in the fridge for up to 5 days. Cover the sponge tightly with clingfilm (plastic wrap) and put the sauce in an airtight container.

You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.

In the majority of cases, molasses and black treacle can be used interchangeably, particularly if you don't like the bitter taste that black treacle imparts. For a closer substitute, you can use blackstrap molasses.

What is black treacle called? ›

Also known as treacle or blackstrap molasses, this sweet syrup is used in gingerbread and fruit cakes.

Black treacle is a sweeter product, lacking the slightly bitter flavour that molasses brings to the table. Molasses is thicker than black treacle, which has a comparatively runny consistency. Black treacle is slightly runnier than molasses.

A taste of Sticky Toffee Pudding

The Irish love to eat it as a dessert or snack, accompanied by vanilla ice cream (for a touch of freshness!). You'll find them in most local restaurants serving Irish cuisine, but you can also find them in pastry shops.

Ingredients: Sugar, Salted Butter [MILK, Salt], Self Raising Flour [Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Raising Agents (Diphosphates, Sodium Carbonates)], Whipping Cream [MILK], Dates, Free Range EGGS, Raising Agent (Sodium Bicarbonate), Vanilla Extract.

Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture. Although many sticky toffee pudding recipes don't call for a spice mixture, we include a small amount of cinnamon, clove and nutmeg into ours which adds a subtle depth of flavor that compliments the sweet richness.

The addition of dates soaked in tea creates a moist pudding, which, when served with the rich toffee sauce, provides the best combination for a winter pudding.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

A super moist date cake is smothered in a buttery, sweet, toffee sauce and drizzled with a touch of cream. Beautiful and delicious! It's easy to get confused by the name of this recipe, but contrary to what it sounds like, sticky toffee pudding is actually one of the best cakes around.