Sticky Toffee Pear Pudding

Sticky Toffee Pear Pudding

6-8 | people

Intermediate | 90 minutes


🌱 = Get it from The Source


For the pears:

6 pears, peeled

Mulled Wine Kit 🌱

1L Water


For the pudding:

2 tbsp Organic Golden Linseeds, ground 🌱

5 tbsp Water

200ml Boiling Water

1 tbsp Organic Earl Grey Tea 🌱

200g Organic Pitted Dates, Roughly Chopped 🌱

225g Organic Unbleached Plain White Flour 🌱

2 tsp Baking Powder 🌱

½ tsp Fine Himalayan Salt 🌱

1 tsp Vanilla Extract

85g Cold-Pressed Rapeseed Oil 🌱

120g Organic Coconut Sugar 🌱

75g Minor Figures Oat Milk 🌱


For the sticky toffee sauce:

75g Vegan Butter

75g Organic Coconut Sugar 🌱

100g Coconut Cream (the thick solids on the top only)

½ tsp Fine Himalayan Salt 🌱

1 tsp Vanilla Extract 🌱



  1. Keeping the pears whole, peel and use an apple corer or a paring knife to remove as much of the core as possible while keeping the stalks intact.
  2. Add the water and the contents of the mulled mine kit to a large pot, and bring to a boil.
  3. Turn the heat down slightly, add the pears and simmer for 20-30 mins or until tender. Remove the pears from the poaching water and set them aside to cool.
  4. You can still use the poaching liquid for mulled wine, simply strain with a fine-mesh sieve and use as instructed.


  1. Preheat the oven to 180C and grease and flour a 31cm rectangular baking dish.
  2. Combine the ground flax and 5 tablespoons of water to make a flax egg and set to one side.
  3. In a large bowl, pour the boiling water over the earl grey tea and allow it to steep for 2-3 minutes before straining. Discard the tea leaves and add the dates to the liquid. Set to one side.
  4. Into a large mixing bowl, sift together the flour, baking powder and salt.
  5. Add the flax egg, vanilla, oil, sugar and milk to the dates and mix until well combined.
  6. Use a rubber spatula to gently fold the wet mixture into the dry ingredients until you achieve a smooth cake batter.
  7. Transfer the mixture into the baking dish, sit the pears upright and evenly spaced apart in the batter and bake for 30 mins or until a skewer inserted through the centre of the pudding comes out clean.


  1. Meanwhile, make the sticky toffee sauce.
  2. Add the butter, coconut cream and sugar to a small pot and place on the hob at medium heat. Once the butter has melted, turn the heat down and gently simmer the sauce while whisking for 10 mins.
  3. Add the salt and vanilla just before removing them from the heat.

Serve the pudding hot from the oven, topped with sticky toffee sauce and your choice of non-dairy ice cream or cream.