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Vegan Sticky Date Pudding with Caramel Sauce

Sticky date pudding will always be one of my favourite desserts. Rich, indulgent and warm, lightly spiced and finished with a very naughty caramel sauce. Pairs perfectly finished with a plant based vanilla ice cream.

Serves 6-8

You will need a 20x20cm baking dish


1 cup / 200g dates

2/3 cup / 150g light soft brown sugar

1.5 cups / 300g plain

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

2/3 cup / 150ml oat milk or other plant-based nut milk

2/3 cup / 150g light olive oil or vegetable oil

Caramel Sauce:

1 1/3 cup 300ml oat milk

2/3 cup / 150g brown sugar

2 tbsp rice flour

1 tsp sea salt flakes


1. Heat the oven to 190C/170C fan. Lightly oil and grease a 20cm oven proof dish.

2. Soak the dates in boiling water until soft, about 10 minutes. Drain off the water and mash them with a fork or place them in a food processor and blitz to a smooth puree.

3. Mix the flour, baking powder, bicarb, salt and spices in a large bowl

4. Add the oat milk and olive oil and the mashed dates. Mix everything to a smooth batter and transfer to the greased baking dish. Place in the oven for 25-30 minutes until risen, golden brown and cooked through.

5. To make the caramel sauce, place the oat milk in a pan and sift over the rice flour. Whisk to dissolve. Add the brown sugar to the pan and place over a medium heat. Whisk as the mixture thickens to a smooth sauce. Add the sea salt flakes and drizzle over the sticky date pudding while warm.

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