For the sponge

  • 80ml cold pressed rapeseed oil
  • 120g Medjool dates
  • 70g Coconut sugar
  • 1 tsp vanilla extract
  • 80g Coconut flour
  • 1 tsp Bicarbonate of soda
  • 100mls Ceders non alcoholic gin
  • 150ml cashew dairy free drink at room temperature
  • 2 tbsp Maple syrup
  • 1 tbsp Apple Cider Vinegar
  • 120g Ground almonds
  • 1 tsp Baking powder

For the toffee sauce

  • 200g coconut yogurt
  • 100ml cashew dairy free drink
  • 80g coconut sugar
  • 1 tsp vanilla extract


For the sponge

  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 8 pudding moulds with coconut oil then dust with coconut flour and place on a baking tray.

  2. 2

    Mix apple cider vinegar and milk together in a jug and set aside.

  3. 3

    Pit and finely chop the dates, put in a bowl and pour 150ml boiling water and set aside until cooled.

  4. 4

    Mix the almonds, coconut flour, bicarbonate of soda and baking powder in a large bowl and set aside.

  5. 5

    In another bowl whisk the rapeseed oil, coconut sugar maple syrup, vanilla and gin for a few minutes until well combined and frothy. Slowly whisk in the milk. Gradually fold in the wet mixture into the flour mix until combined.

  6. 6

    Drain and mash the dates (if you can blend the dates in a processor to make them extra smooth) then add to the mix. Evenly distribute the mixture between the pudding moulds and bake in the middle of the oven for 18-22 minutes.

  7. 7

    Take the puddings out of the oven and let sit in the tins for 5 minutes. Gently run a knife around the sides to loosen and if not serving immediately, turn out on a board to cool.

For the sauce

  1. 1

    Whisk all the ingredients together in a small saucepan and let them come to a boil over medium heat. 

  2. 2

    Let simmer for about 10-15 minutes while whisking every now and then and keeping an eye so it doesn't burn. Once the sauce darkens and becomes fragrant, take off heat.

To gift

  1. 1

    Pour the cooled toffee sauce into small jars. 

  2. 2

    Wrap each pudding in some greaseproof paper and tie up with a ribbon. Add a tag with the cooking instructions to complete your gift. 

When ready to serve

  1. 1

    Preheat oven to 160°C/fan 140°C/gas mark 3. 

  2. 2

    Pour half the toffee sauce on a small and deep baking tray, place the pudding on top, and pour the rest of the sauce on top. Cover the tray loosely with foil, making sure it doesn't touch the top of the pudding.

  3. 3

    Place on the middle rack of the oven and warm the covered pudding for about 15-18 minutes. Serve with coconut yogurt, or ice cream. 

Nutritional Details

Each serving provides
  • Energy 1160kj 277kcal 14%
  • Fat 26.0g 37%
  • Saturates 15.0g 75%
  • Sugars 32.0g 36%
  • Salt 0.86g 14%

% of the Reference Intakes

Typical values per 100g: Energy 1206kj/288kcal

Each serving provides

36.0g carbohydrate 7.2g fibre 7.0g protein

Also in these Scrapbooks

Back to top