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Vegan Raspberry Sticky Toffee Pudding

Serves 10 

Prep time 20 minutes 

Cook time 30 minutes



200g stoned dates, chopped

300ml plant-based milk, we used coconut

1tsp bicarbonate of soda

110g plant-based margarine

50g maple syrup

1 tsp vanilla extract

220g self-raising flour

1 tsp mixed spice


For the sauce:

75g plant-based margarine

6 tbsp maple syrup

100ml plant-based cream

100g raspberries


To serve:

Vegan ice cream

Extra raspberries



1. Place the dates and milk in a pan and simmer gently, stirring often for five -10 minutes until you have a smooth paste. Remove from the heat and stir in the bicarbonate of soda - it will fizz and then calm down. Set aside to cool slightly.

2. Line a 20cm square cake tin with parchment. Preheat the oven to 190C/fan 170C/gas mark 5.  Whisk together the margarine, maple syrup and vanilla until well combined and smooth.  Whisk in the date mixture and then fold in flour and spice. Spoon into the tin, level the surface and bake for 25 minutes until springy to touch.  Remove from the oven and cool slightly.

3. Whilst the sponge is baking make the sauce. Melt the margarine in a pan, add the maple syrup and boil for a few minutes stirring continuously until bubbly and golden. Add the raspberries and cook for a further minutes before removing from the heat and stirring in the cream.

4. Serve the sponge warm (you can always warm through in the oven or microwave) in squares with the raspberry toffee sauce spooned over, some extra raspberries and a scoop of ice cream.