Plant-Powered Toffee & Pecan Pudding

Fri, 30 October 2026

1. Get the oven ready.

2. Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease a 20 x 15cm baking dish with plant butter.

3.  Make your flax egg

4. Mix the ground flaxseeds with 3 tablespoons of warm water and leave for at least 5 minutes until thickened.

5. Get sticky with the dates

6. Add the chopped dates, plant milk, vanilla and plant butter to a saucepan. Warm gently until the butter has melted and the dates have softened.

7. Mix the dry ingredients

8. In a large bowl, combine the brown sugar, flour, ginger, nutmeg and cinnamon.

9.  Bring it all together

10. Remove the date mixture from the heat and stir in the bicarbonate of soda.

11.  It will fizz a little — that’s exactly what you want! Pour into the dry ingredients, add the flax egg and chopped pecans, then mix until just combined and no pockets of flour remain.

12.  Bake until golden

13. Pour the mixture into the prepared dish and bake for 30–35 minutes, until risen and a skewer inserted into the centre comes out clean. Leave to cool slightly.

14. Make that wicked toffee sauce.

15. Melt the plant butter and dark brown sugar together in a saucepan over a low heat, stirring until combined. Add the plant cream carefully, then bring to a gentle simmer. Cook for 3–5 minutes, stirring, until glossy and slightly thickened. Stir in a pinch of salt.

16. Pour, serve and enjoy.

17. Pour that gorgeous sticky toffee sauce generously over the warm sponge.

18. Cut into six portions and serve with a scoop of plant-based vanilla ice cream, a drizzle of plant cream or a generous helping of custard.