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Sticky Toffee Pudding

Sticky Toffee Pudding

We’ve made a sticky toffee pudding with an ice cream crown like the king this pudding is. If there’s a better pud out there, we’ve not found it.

Cooking Time 1 hour
Skill Level Medium
Serves 6


200g Mornflake Gluten-Free Jumbo Oats

150g ground almonds

50g brown sugar

1 ½ tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

160g medjool dates, pitted (approx 12.)

360ml dairy-free milk

50g dairy-free butter



120g cashews

80g coconut sugar (or brown sugar)

180ml water

Vanilla ice cream, to serve

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Pre-heat the oven to 180c. Put the oats into a food processor, and process until a fine flour forms. Transfer the flour into a large mixing bowl, along with the ground almonds, sugar, baking soda and spices. Stir, and set to one side.

Add the milk, butter and dates into a blender and blend until smooth. Pour into the mixing bowl and mix together until well combined. Spoon the mixture into a 6 cylinder silicone mould and then place into the oven to bake for 35-40 minutes.

Once baked, remove from the oven and allow to cool before removing from the moulds. For the sauce, put all of the ingredients into a blender and blend until smooth and warm – if you’d like to have a thinner sauce, add a little more water.

To serve, warm the puddings and pour the sauce over the top with a scoop of ice cream.

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