Date & Orange Puddings with Toffee Orange Sauce

This dessert is for those with a sweet-tooth only!  It’s similar to sticky toffee pudding but a little lighter and with a citrus twist.  Being individually baked, you can easily set some of them aside, if needed, for another time; wrap them up well and pop them in the freezer.

Date and Orange Puddings with Toffee Orange Sauce
Yields 6
Contains: gluten
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  1. 250 g medjool dates
  2. 170 ml boiling water
  3. 130 g caster sugar
  4. 90 g vegan margarine
  5. 2 egg replacers (we used Orgran "No Egg")
  6. 2 tbsp golden syrup
  7. 1 tsp orange essence
  8. zest of 1 orange (optional)
  9. 100 ml dairy-free milk
  10. 180 g plain flour
  11. 1 tsp baking powder
  1. 50 g vegan margarine
  2. 150 g sugar
  3. 1 tbsp golden syrup
  4. 1/2 tsp orange essence
  5. 200 ml dairy-free milk
  6. 2 tsp cornflour, mixed with 1 tbsp dairy-free milk
  1. Grease and then lightly dust 6 individual pudding cases with flour. The cases should be about 200 ml in size. Next, preheat the oven to 180 C fan.
  2. Start by de-stoning the dates and adding to a large mixing bowl. Pour the boiling water over and leave them to soak for at least 15 minutes.
  3. Meanwhile, beat the sugar and margarine together. Slowly add the egg replacer, followed by the orange essence, zest (optional), golden syrup and finally the dairy-free milk.
  4. Combine the flour and baking powder before carefully sifting into the wet mixture. When the mixture is smooth, add the soaked dates (with the water).
  5. Once well combined, split the mixture into the individual pudding cases. Bake in the oven for 20-25 minutes.
  1. Whilst the puddings are baking, you can make the sauce. In a non-stick pan, combine the margarine, sugar, golden syrup, orange essence and milk. Simmer gently until everything has melted and come together. Whilst stirring, slowly add in the cornflour mixture to thicken the sauce. Make sure it has mixed well and there are no lumps.
  2. Bring to the boil, whilst constantly stirring, then bring it back down to a simmer. After 5 minutes, take off the heat completely. Pour onto the puddings either hot or cold.
  1. Serve with some dairy-free ice cream for an extra treat.
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