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Tales of salt: sticky toffee pudding

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 250ml / 1 cup almond or plant milk

  • 300g pitted and stoned medjool dates

  • 80g coconut sugar

  • 125ml coconut oil

  • 1 tsp bicarbonate of soda or baking soda

  • 95g gluten-free flour mix

  • 1 vanilla bean pod with seeds removed

  • 1 tsp cinnamon (ground)

  • ½ tsp cardamom (ground)

  • ½ tsp cloves (ground)

  • Pinch of pink Himalayan salt

For the sticky toffee sauce

  • 140g coconut sugar

  • 250ml coconut milk

  • ½ tsp salt

To serve (optional)

  • 400ml coconut cream (whipped)

  • Vanilla pod

  • 2 tbsp maple syrup

  • Lemon zest


Step 1

Preheat the oven to 190°C (Gas 5/375°F). Use a good-quality silicone mould or grease and line a 20cm (8in) round cake tin with greaseproof paper.

Step 2

Using a small saucepan, slowly heat the milk and dates for 5 – 10 minutes. Once the dates have softened set the saucepan aside.

Step 3

Blitz the coconut sugar and oil together in a blender until the sugar has mostly disintegrated.

Step 4

Return to the milk and date mix and add the bicarbonate of soda so that it fizzes and bubbles.

Step 5

Combine the flour, vanilla, spices, and salt in a bowl. Add the coconut sugar and oil mix along with the dates and milk mixture and stir well.

Step 6

Pour the mixture into the cake tin or silicone mould and bake for 30 minutes.

Step 7

While the sponge is baking, heat a pan over a medium heat and add the coconut sugar and milk.  

Step 8

Heat gently before adding the salt and bringing to the boil.  Once boiling reduce to a simmer and let it simmer until the caramel has thickened, stirring occasionally to ensure it does not burn. Once the sauce sticks to the back of your spoon it’s ready.

Step 9

Carefully taste the sauce and add a little more salt if desired. The sauce can be used straight away or cooled down and stored in a glass jar. It will thicken as it cools.

Step 10

Once the sponge is baked, transfer it to a wire rack and allow it to cool.


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