Sticky Toffee Pear Pudding

0:45 m

This is the ultimate sweet and sticky vegan dessert. Sweet, delicious, rich and incredibly moreish! And we made an amazing vegan custard... So good. If you're looking for a scrumptious yet easy dairy free pudding, we recon you will love this one! If you like this, you'll love our cookbook!

Start cooking ➞




For the sponge

<item-todo-done>2 tbsp golden syrup<item-todo-done><item-todo-done>1 tbsp black treacle<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>250g dates - de-stoned and roughly chopped<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>50g muscovado sugar<item-todo-done><item-todo-done>80g plant-based margarine<item-todo-done><item-todo-done>180g self raising flour<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>¼ tsp ground nutmeg<item-todo-done><item-todo-done>¼ tsp ground ginger<item-todo-done><item-todo-done>1 ripe pear - peeled, cored, halved and finely sliced<item-todo-done>

For the toffee sauce

<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>150g demerera sugar<item-todo-done><item-todo-done>50g muscovado sugar<item-todo-done><item-todo-done>100g plant-based margarine<item-todo-done><item-todo-done>50g golden syrup<item-todo-done><item-todo-done>80ml plant-based cream<item-todo-done>

For the custard

<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>50g plant-based butter - at room temperature<item-todo-done><item-todo-done>25g plain flour<item-todo-done><item-todo-done>600ml plant-based milk<item-todo-done><item-todo-done>75g icing sugar<item-todo-done><item-todo-done>¼ tsp turmeric<item-todo-done>

Before you start

Preheat oven to 180°C | Baking tray | 2 x Saucepan | Mixing bowl | Sieve

For the dates

  • Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with a back of a spoon
  • Add the vanilla to the pan and take off the heat
  • In a separate pan heat the sugars, golden syrup, treacle and margarine until everything has melted
  • Stir in the date mixture and take off the heat
  • In a bowl mix together the flour, baking powder, spices and salt. Stir the wet ingredients into the dry and mix until just combined

Cook the sponge

  • Grease a baking dish (I used 28cmx20cm) and pour the mixture in
  • Fan out the pear slices and place on top
  • Cook for 35-40 minutes or until the sponge is just cooked in the centre (this may take longer depending on the size of your dish)

For the toffee sauce

  • Meanwhile make the toffee sauce. Melt the sugars, margarine and golden syrup in a pan
  • Allow to cool slightly then add the vanilla and cream, whisking until it is fully combined

For the custard

  • To make the custard put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts
  • Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste
  • Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce
  • Add the icing sugar, vanilla extract and turmeric to the pan and stir it until it's well mixed and take the pan off the heat
  • Make sure there are no lumps by whisking it if necessary
  • Adjust to get the right consistency with a bit more plant-based milk if necessary

Time to serve

  • Pour the toffee sauce over the sponge as soon as it comes out of the oven
  • Cut the sponge into squares and serve with a dollop of custard on top

Cost per portion


CO2e per portion

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