Sticky Toffee Pudding

Sticky Toffee Pudding

Honestly, sticky toffee pudding is one of those desserts we never thought we'd be able to make fully plant-based and have it taste this good. But here we are, and we are obsessed. You get that deep, dark, caramel-soaked sponge that's soft in the middle with a gorgeous toffee sauce poured generously over the top. It's the kind of pudding that makes everyone go quiet for a second when they take the first bite, which is always a good sign. Make this for a dinner party, a cosy weekend treat, or honestly just because you deserve it tonight.

Cook: 30 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • 4x ramekins greased & lined with plant-based butter
  • Large mixing bowl
  • Whisk
  • Small pan

Ingredients

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

Method

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

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

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

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

Tips & Variations

  • Get the timing right: Every oven is a little different, so start checking at 15 minutes. You want them risen and set around the edges but still with a gentle wobble in the middle, that's your sweet spot.
  • Sauce generously: Don't be shy with the toffee sauce. We always make a little extra and keep it warm on the hob so people can pour more over at the table. No one has ever complained about too much toffee sauce.
  • Serve with something cold: We love these with a big scoop of vegan vanilla ice cream or a dollop of oat-based cream. That hot and cold contrast is everything.

Why This Works

The trick here is the caramel syrup in the batter itself, it's doing double duty by sweetening the sponge and giving it that signature deep toffee flavour before the sauce even goes on. Cooking them in individual ramekins means you get that perfect slightly soft centre every time, no guessing, no anxiety. Trust us on this one, the moment you turn them out and pour that sauce over the top is genuinely one of the most satisfying things you can do in a kitchen.