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Sticky Toffee Pudding

Sticky Toffee Pudding
Sticky Toffee Pudding

If you're looking for a delicious vegan dessert, you've come to the right place.

This gorgeous pudding, made with Sweet Freedom Caramel Syrup for natural sweetness, is one of our favourite showstoppers, and is guaranteed to impress your dinner party guests.

The smooth creamy sauce fits perfectly with the soft warm sponge, for a flavour-sensation that'll leave everyone wanting more.

Serves 4


Before you start

Preheat the oven to 180ÂșC, fan setting | 4 ramekins lined with plant-based butter | Large mixing bowl | Whisk | Small saucepan | Baking tray


For the sticky toffee sponge

  • 200g plain flour
  • 1 tsp baking powder
  • 100g melted plant-based butter, plus more for lining the ramekins
  • 120ml almond milk
  • 100g Sweet Freedom Caramel Syrup
  • 1 tsp vanilla extract

For the sauce

  • 100g Sweet Freedom Caramel Syrup
  • 50g plant-based butter
  • 200ml plant-based double cream
  • Pinch of sea salt flakes


  1. 1.

    Make the batter | In a large mixing bowl, whisk together the flour and baking powder until there are no lumps | Pour in the melted plant-based butter, along with the almond milk, caramel syrup and vanilla extract | Whisk until a smooth batter comes together

  2. 2.

    Divide the batter and cook | Equally divide the batter between all of the lined ramekins | Cook for 15-20 minutes until risen but still a little soft in the middle

  3. 3.

    While the sponges cook, make the sauce | Place the the sauce ingredients into a small pan over a medium-low heat and cook until it begins to simmer | Once simmering, cook for 5-10 minutes until it comes together and a creamy sauce forms

  4. 4.

    Time to serve | Once the sponges are cooked, remove from the oven and flip each onto a serving plate | Pour equal amounts of the hot sauce over the top of the sponges before serving