Date & Ginger Pud With Caramel Sauce

I posted this saucy date pudding on my Instagram?recently and said I would put up the recipe. So here it is! I find that people love sweet things just as much as I do so I really want to expand the dessert part of my recipe index.

This recipe was inspired by the coop foods sticky toffee pudding which I loved for years before becoming vegan. it’s crammed full of dates and has a gorgeous buttery sauce – but alas, it’s not vegan. So I’m here to help you still enjoy a pud like this as a vegan.

Available from?co-operativefood


I didn’t have much in the way of food one evening and really fancied something sweet. I’ve found myself whipping all kinds of sweet treats lately with the dregs of my pantry. I always have flour and baking things even if my fridge is empty. And I just so happened to have some of these fantastic local dates I bought over Christmas and thought they would be good in a cake. After some thought and checking what other ingredients I had I decided to make this pudding. I was very happy with the end result and ate the whole thing to myself in 2 days. (Don’t judge me, ha)

It’s super easy and the bicarb and dates act in place of the egg. It all comes together in a fantastic cake batter consistency, you’d never know that there’s no eggs or milk in it. Also, the ginger is totally optional, it can just be with dates like a sticky toffee if you wish.


Don’t forget to?tag @veganbabelife and use?#vblrecipes?so I can see what you guys have made. You can also check out my other recipes here.


Let me know what you think in the comments or??me??@veganbabelife

Thanks for reading!


Date & Ginger Pud With Caramel Sauce
A stodgy date pudding with a rich sauce. Perfect, sweet comfort food.
Date & Ginger Pud With Caramel Sauce
A stodgy date pudding with a rich sauce. Perfect, sweet comfort food.
Servings Prep Time
6people 20minutes
Cook Time
Servings Prep Time
6people 20minutes
Cook Time
  • 6tbsp coconut oil
  • 200g datespitted and chopped
  • 225ml waterboiling
  • 1tsp vanilla essence
  • 1tsp bicarbonate soda
  • 140g self raising flour
  • 2tsp ground ginger
  • 85g coconut sugar
  • 2balls stem ginger in syrupchopped
For the sauce
  • 100g coconut sugar
  • 3tbsp syrupfrom the stem ginger jar
  • 1can coconut milk
  • 3tbsp butter alternative
  • 1tsp vanilla essence
  1. Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish/square baking tin or ovenproof dish.
For The Pudding
  1. Add dates, boiling water and bicarb soda to a bowl and set aside for 15 mins to soften.
  2. Soften the coconut oil in the microwave for 30 secs, then add to a large bowl, with sifted flour, ginger powder and coconut sugar.
  3. Once the dates are soft, strain the water and add it and the stem ginger to the flour mixture. Using an electric whisk/stand mixer, mix until combined.
  4. Chop dates using a food processor/blender before adding to the mixture. Continue to beat until smooth.
  5. Pour mixture into dish and bake in preheated for 35-40 minutes or until a skewer comes out clean.
For The Caramel Sauce
  1. In a small saucepan on high add all the ingredients. Using a whisk, slowly stir until mixture comes to the boil.
  2. Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour.
  3. Pour the caramel sauce over the pudding. Enjoy!
Recipe Notes

The sauce will get thicker if left out when you take it off the heat. A quick zap in the microwave (30 seconds or so) will make it nice and runny again.