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Salted Caramel Sticky Toffee Pudding Recipe




  • 250g dates
  • 300ml oat milk
  • 2tbsp ground linseeds
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 175g dark brown sugar
  • 200ml vegetable oil

For the sauce

  • 250g dark brown sugar
  • 250g dairy-free cream
  • 200ml water
  • 1-2 tsp salt

To serve

  • dairy-free ice cream


Preheat the oven to 160°C/gas 2½.

Stone the dates and put them in the saucepan. Add the oat milk and linseeds. Gently warm for 3-5 minutes until thickened and the dates are soft.

Measure the flour, bicarbonate of soda and sugar into a bowl and mix, breaking up any sugar lumps.

Leave the date and oat milk mixture to cool slightly, then transfer to the blender or food processor and blend to make a smooth sauce.

Add the oil and blitz again. Set aside.

Measure the ingredients for the sauce into a medium saucepan.

Set the pan over a low heat and leave for 5 minutes, stirring occasionally, until the sugar has dissolved.

Tip the date mixture into the flour, whisking well to remove any lumps. Spread the batter over the base of the baking dish. To help spread the sauce over the batter, invert a dessert spoon over it and pour the hot sauce over the back of a spoon (don’t worry about it being a little messy!).

Bake for 25-30 minutes, until the sponge is soft to the touch and wobbles slightly when you shake the pan.

To serve spoon the pudding into bowls. Serve with big scoops of dairy-free ice cream.

Recipe courtesy of BOSH! On A Budget by Henry Firth and Ian Theasby, published by HQ


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