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Pear and Sticky Toffee Pudding
Vegan Ginger and Pear Sticky Toffee Pudding
Prep Time
20 mins
Cook Time
35 mins

This warming, spiced and delicious Vegan Ginger and Pear Sticky Toffee Pudding is delectable. Not your usual, it has been festive-ed it up (is that a word? It is now!) with the Christmas spice ginger, and added pears for that winter feel and to add extra texture to the dish. Incredible with vegan ice-cream or vegan cream after that delicious roast dinner!

Course: birthday cake, Dessert, pudding, sweet
Cuisine: American, british
Keyword: pear dessert, pudding, sticky toffee, toffee sauce, vegan cake, vegan pudding
Author: Vanessa
For the pudding mix
  • 3 whole pears
  • 4 tsp ground ginger
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g brown sugar
  • 50 g vegan margarine / deordorised coconut oil (plus extra for greasing)
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 1 tbsp lemon juice
  • 175 g self raising flour (plus extra for dusting)
  • 100 ml any non-dairy milk
For the Toffee Sauce (double the ingredients for extra moisture and sauce!)
  • 150 g coconut palm sugar / brown sugar
  • 1 tin full fat coconut milk (400ml)
For the Pudding Mix
  1. Preheat oven to 180 C.

  2. Use a large baking dish / baking tin, and lightly grease with margarine / coconut oil, then dust with flour.

  3. Put the dates in the hot water, leaving to soak for 10 minutes.

  4. Meanwhile, start making the rest of the dessert. In a mixing bowl combine the margarine / coconut oil, sugar, ginger and vanilla.

  5. Add the bicarbonate of soda and lemon juice.

  6. Fold in the flour and non-dairy milk a bit at a time.

  7. Blend the dates with water until they form a thick puree. Then mix into the pudding mixture.

  8. Wash and peel the pears. Cut each pear in half then slice long ways going around the half pear so you have a fan shape (see photo).

    Pear cut into fan shape
  9. Take the slices from 2 of the pears and arrange in a fan shape at the bottom of the baking dish, with the thinner end in the middle.

  10. Pour the cake mixture in the baking dish, covering the pears. Pour carefully so as not to change the position of the pears that have been evenly spaced out. 

  11. Then take the slices from the final pear and put in a fan on the top of the cake mixture, again with the thinner end in the middle.

  12. Bake for around 30-35 minutes. Before taking the dish out, check it has cooked through using a skewer. Cook for longer if needed. The skewer should come out pretty much clean.

  13. Once done pour half of the toffee sauce over the whole dish. Use the rest of the sauce as extra to pour on each portion once served.

For the Toffee Sauce
  1. Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

  2. Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency.

  3. Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).