A stunning recipe from our good friend Danielle Maupertuis, vegan pastry chef and author of Vegans Deserve Better Than Fruit Salad! Danielle tells us;

“Some sticky toffee puddings recipes are quite heavy. I don’t agree with these versions. Desserts are your last and definite impression of a meal, and we should always leave the table with a light stomach. On the contrary, in the recipe I propose, all the combined ingredients make the pudding particularly soft and fluffy. And when we start the toffee sauce, my students always double the quantities, I wonder why?”


Preparation notes

Makes: 6 pudding basins 175ml

Preparation time: 30 mins

Cooking time: 50 mins


  • 190ml milk alternative (rice, coconut, almond …)
  • 75ml water
  • 150g chopped dates
  • ¾ tsp bicarbonate of soda
  • 120g light muscovado sugar
  • 120g vegan spread  
  • 1 ½ tsp soda
  • 1 ½ tsp cider vinegar
  • 45g flaxseed mix
  • 1 tsp cinnamon
  • ¾ tsp ginger
  • ¼ tsp nutmeg
  • 45g water 
  • 30g rapeseed oil
  • 150g self-raising flour 
  • Vegan spread for greasing


1 day before …

1. Simmer the dates gently with the water and milk. When reaching the boiling point, out of the heat, add the soda, give a stir and let it cool down in the fridge.

2. Prepare the flaxseeds mix: Mix 20g of flaxseeds with 60g of cold water and let it set in the fridge for 15mins at least.

Next day …

1. Preheat the oven 175C/Gas 4.

2. In a mixer, using the paddle attachment, medium speed, beat together the sugar and vegan spread until fluffy. Add the chopped dates, the soda and cider vinegar, the flaxseeds mix and the spices. 

Finally, incorporate the water and rapeseed oil.

On a low speed, add the self-raising flour. Keep on beating until smooth texture, with no remaining lumps.

3.Using a pastry brush, generously grease the inside of the basin moulds with hard vegan spread.

Fill each mould with the mix, leave 1 cm free to allow the pudding to rise.

Bake for 50 mins. Unmould while hot.


  • 75g golden unrefined caster sugar
  • 25g vegan spread
  • 60g oat cream
  • 60g soya cream


1. In a deep and heavy bottom saucepan, melt the sugar on medium heat. Avoid stirring.

2. In the meantime, warm up the creams in the microwave.

3. As soon as the caramel colour is reached, take the saucepan off the heat and add the spread, stirring continuously. Slowly incorporate the creams, bring back to a medium heat and gently reduce the sauce until smooth and homogeneous.

Chef’s tips

     If you are using golden caster sugar, check the temperature of the caramel with a thermometer: because of its golden colour, the sugar reaches the caramel colour quicker than a white caster sugar, but is not ready yet. Make sure it gets to 165C.

     Always warm up the creams before pouring in the caramel sauce. A cold cream will crystalize the sugar and you will seriously struggle to bring it back to a homogeneous consistency.

     When pouring in the caramel, the cream is highly bubbling so, for safety reasons, always use a deep saucepan.

I love the basil perfume in a dessert, and the basil infusion is a great way to give a cream a floral scent. The marriage with coconut and raspberries, the light fruity taste of the banana sponge transports us on a surprising exotic journey.

To find out more about Danielle please click here!