Sticky Toffee Pudding

Serves: 12 Prep: 20_minutes Cook: 35_mins


Sticky, gooey and most importantly, delicious. There's not much better than a Sticky Toffee Pudding to warm up the cold winter months. This recipe is a healthier take on the British dessert classic; made with decadent dates and coconut sugar, without compromising on flavour.


For the Puddings:

200g pitted dates

150ml boiling water

140 dark brown sugar 

160g vegan butter at room temperature

150ml oat milk 

50ml Biona Raw Virgin Coconut Oil

175g plain flour

¼ tsp fine sea salt

1 ½ tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp nutmeg

1 tsp ground cinnamon

1/2 tsp ground ginger


For the toffee sauce:

250g Biona Coconut Palm Sugar 

1 tin Biona Coconut Milk (chilled)


To Make the Puddings:
  1. Preheat the oven to 180 degrees-celsius and grease the wells of 12 individual fondant pots.
  2. In a medium bowl, cover the dates with the boiling water and leave to sit for 10 minutes.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the dark brown sugar and vegan butter together on high speed until smooth. Add the BOat Milk and the Biona Coconut Oil and beat to combine.
  4. Once the dates have soaked, blend them (and their water) to a paste.
  5. Add the paste to the butter and sugar mixture in the electric mixer and beat to combine.
  6. In a medium bowl, mix together the remaining pudding ingredients. Add to the batter in the stand mixture and beat gently and very briefly until just combined (it’s important not to overwork the batter).
  7. Fill the prepared fondant pots and place in the oven to bake for 20 minutes. While baking, make the sauce.
  To make the toffee sauce
  1. Put the Biona Coconut Sugar into a large saucepan over a high heat. Whisk continuously; after 10-12 minutes the sugar will start to dissolve and get dark and sticky. Once dissolved, gently add the solid Biona Coconut Cream from the top of the can, being careful not to add any of the coconut water from the bottom. Keep stirring until the mixture is creamy and smooth, then turn off the heat and leave to one side.
  2. When the pudding is cooked through (check by inserting a toothpick, if it comes out clean, the pudding is done), turn out and leave to cool on a wire rack. Once cooled, drizzle on the toffee sauce and serve with vegan vanilla ice cream or cream and enjoy!

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