Super sticky, pear and sticky toffee pudding recipe

Updated: Dec 23, 2019

I don't really have a sweet tooth so haven't missed cakes and sweet treats much whilst I have been vegan, but as I was due to cook for some other Flaky Vegan Friends I thought I would have a play around with some tried and tested pre vegan successess and see if I could veganise it.

Lots of moisture and sweetness from the addition of the pears, you won't miss butter or eggs at all. When you line your tin, make sure the greaseproof paper comes up and over the edge of the tin so you can easily lift your creation out when it's ready. I made a vanilla custard type sauce with soya milk, but alpro vanilla yogurt goes well too. It's good to make in advance if you are entertaining and just microwave as you need it. I made little individual parcels which went down well!


2 Small firm pears

150g granulated sugar

1 star anise

2 cinnamon sticks

8 cloves

250g pitted dates

2 tbsps linseeds

300ml plant based milk, I used soya

200ml vegetable oil

170g dark muscovado sugar

200g self raising flour

1 tsp of bicarbonate of soda

1 tsp ground ginger

1/2 tsp mixed spice

Dairy free spread for greasing


Top and tail the pears, and peel, remove the core and slice evenly in half from top to bottom. Discard the peel, but keep the cores and any fleshy bits

In a pan put 400ml of hot water, the granulated sugar, star anise, cinnamon, clove and heat through until the sugar has melted stirring occasionally. Add the halved pears, bring to a simmer and cover. Allow to gently poach until the pears are soft but still in good shape, around 10 minutes. Remove the pears and cut each half into 4 strips and leave on a plate to cool. Strain the remaining liquid and return to the pan and put to one side for now

In another pan, place the dates, plant based milk and linseeds. Bring to a simmer and cook on low for 3 minutes. Stir regularly, making sure the linseeds don't stick to the bottom of the pan. When the dates are soft and sticky, remove from the heat and leave to cool

Preheat the oven to 180C and grease and line a 20cm square cake tin, making sure there is plenty of paper to hold to pull the pudding out if the base isn't removeable

In a bowl, add the rest of the dry ingredients. Use your fingers to crumble the muscovdo sugar and mix well

Add the date mix to a food processor and blitz until it is fairly smooth, then add the oil and reblitz for a few seconds. Add this mix to the bowl with the dry ingredients and mix well. Turn the mix into the prepared tin and arrange the pear strips on top, pushing them gently in

Put into the oven and cook for 45-50 minutes. A skewer should come out clean and the pudding should be dark brown in colour and springy

Heat the pear liquid in the pan and reduce until it has reduced to a syrupy consistency, without overboiling or it will just speaks the voice of experience!! When the pudding is cooked, remove from the oven and glaze the top of the pudding with the syrup, tip the pan contents and and use a brush to tease it into all the corners and nooks and crannies. Allow to cool slightly in the tin, then lift out carefully, cut into squares and serve....lovely!

Vegan sticky toffee and pear parcels


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