Sticky Date Pudding.

recipe name

August 18th, 2009

Sticky date pudding is a classic winter dessert served warm and smothered with toffee sauce.

Makes eight serves.



  • 1 cup soy milk
  • 2 cups chopped dates
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup dairy free margarine
  • 3/4 cup packed soft brown sugar
  • 1 3/4 cups white self raising flour
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Toffee Sauce

  • 2 tablespoons golden syrup
  • 1/3 cup soft brown sugar
  • 1 tablespoon dairy free margarine


Pre-heat the oven to 190 C / 375 F.

Simmer the dates in a saucepan with the soy milk until soft (about 5 minutes). Take off the heat and add the bicarb (it will fizz up) and put aside.

Cream together the margarine and sugar with a beater, then add the date mixture. Add the remaining dry ingredients in and mix in well.

Spoon into a well greased 20cm x 20cm tin or pudding bowl.

Bake in the preheated oven for 40 minutes or until cooked (it will take longer in a pudding bowl). When it is cooked the sponge bounces back when pressed lightly.

To make the toffee sauce melt the golden syrup, margarine and sugar in a saucepan and simmer until all the sugar granules have disappeared.