Sticky Toffee Pudding

print tool image PRINT RECIPE

Made with dark brown soft sugar and a spoonful of treacle, these gorgeous sticky puddings have the unmistakeable toffee flavour and are lovely and light. Did we mention they’re vegan – made with OGGS® Aquafaba? What a treat!

PREP TIME 20 minutes
COOK TIME 30 minutes


  • 100ml OGGS® Aquafaba
  • 70g vegan butter, plus extra to grease (we like Naturli!)
  • 100g pitted dates, chopped
  • 100ml water
  • 75g dark brown soft sugar
  • 30g treacle
  • 130g plain flour
  • ¾ tsp (4g) baking powder
  • ¼ tsp (2g) bicarbonate of soda

For the Sauce

  • 50g dark brown soft sugar
  • 100ml plant double cream


  1. Grease and add circles of greased baking parchment to the bottom of four 150ml pudding basins. Preheat the oven to 160°C Fan (180°C / Gas 4).

  2. Put the dates into a pan with the water and bring to a simmer. Cook for 3-5 minutes on a low heat to soften the dates. Take off the heat and set aside to cool.

  3. Whisk the OGGS® Aquafaba in a separate bowl until thick and foamy and doubled in size, then set aside.

  4. Beat the butter, dark brown soft sugar and treacle together in a bowl until the mixture is very soft and creamy. Fold in the flour and baking powder and beat again to make a thick paste.

  5. Whiz the dates and any liquid in a small processor until smooth to make a purée.

  6. Fold the date purée and bicarbonate of soda into the flour mixture, followed by the whisked OGGS® Aquafaba then quickly divide the mixture between the pudding basins. Bake in the oven for 25 minutes until the puddings have risen and a cocktail stick, inserted into the centre, comes out clean. Remove from the oven and leave to stand for 5 minutes.

  7. Once the puddings are out of the oven, put the sugar and plant cream into a small pan and heat gently to dissolve the sugar. Bring to the boil then reduce the heat and simmer for 2-3 minutes to reduce the sauce slightly. Pour into a jug.

  8. Carefully loosen the edge of the puddings then upturn each onto small plates. Take off and discard the parchment paper and serve the puddings with the sauce.

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