Vegan Sticky Date Pudding Recipe

Name: Vegan Sticky Date Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml soya milk; 100 ml water; 200 g dates; 1 teaspoon bicarbonate of soda; 115 g vegan margarine; 115 g soft brown sugar; 200 g white self raising flour; 1/8 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 100 g golden syrup; 200 g soft brown sugar; 150 g vegan margarine; 1 teaspoon vanilla essence

Servings: persons

250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
1 teaspoon vanilla essence

1
Pre-heat the oven to 190u00b0C-Gas5.
2
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
3
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
4
Beat together the margarine and sugar until pale and creamy.
5
Add the date mixture and stir.
6
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
7
Spoon the sponge mixture into a 20cm x 20cm tin.
8
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
9
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
10
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
11
It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.

524

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 ml soya milk, 100 ml water, 200 g dates, 1 teaspoon bicarbonate of soda, and more.

Yes, Vegan Sticky Date Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Sticky Date Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions