Allergies are now part and parcel of everyday life. That doesn’t mean to say that they are any easier to deal with, either at home or when out and about. My youngest has a dairy allergy, and whilst he has been growing up, I have tried to replicate as many recipes as possible with a diary free version so he too can indulge in some of the delicious treats many of us enjoy.

This is an absolute favourite in our house – particularly on an Autumnal Sunday after a hearty roast dinner.

Sticky Toffee Pudding is a British classic. A scrumptious dessert made of dates, served with glossy toffee sauce and sometimes accompanied with vanilla ice-cream or custard. The cake is really moist, and the natural sweetness of dates makes it a truly irresistible dessert.

The silky-smooth toffee sauce is drizzled all over the moist cake and topped with vanilla ice-cream – forget about the calories and just enjoy! 


200g dried Medjool dates, stoned and chopped

250ml black tea (not too strong)

½ tsp bicarbonate of soda

85g Stork margarine (or other Dairy free such as Pure), softened

175g self-raising flour

1 tsp mixed spice

175g golden caster sugar

2 eggs , beaten

Toffee Sauce:

100g light muscovado sugar

100g hard block margarine such as Stork

142ml Alpro Soya cream


  1. Heat the oven to 180C/fan 160C/gas 4.
  2. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda. Set aside.
  3. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice.
  4. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
  5. Bake for 30-35 minutes or until the top is just firm to touch.
  6. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  7. Cut the pudding into squares and serve with the warm sauce and a scoop of dairy-free vanilla ice cream (Swedish Glace or similar).

I really hope that you enjoy this recipe and look forward to hearing your comments. I will be publishing more of my adaptations over the coming weeks.


  1. As it’s supposed to be dairy free, could you recommend what to use instead of the 100g unsalted butter in the toffee sauce? I’m sure it’s just an oversight.

    1. Hi Sally, I shall change it on the site, we have found that the hard block Stork margarine gives the best results for the toffee sauce, or alternatively you could use something like Pure. Rachel

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