Vegan sticky date pudding

    • Preparation time: 10
    • Cooking time: 30
    • Serves: 8


    • 3/4 cup So Good Unsweetened Almond Milk
    • 1 1/2 cups self-raising wholemeal flour
    • 1/3 cup brown sugar
    • 100 g pitted dates, chopped
    • 1 tsp cinnamon
    • 1/2 tsp salt
    For the topping
    • 1 cup boiling water
    • 1⁄4 cup brown sugar
    • 1 Tbsp non-dairy butter or margarine
    • 1/2 cup So Good Unsweetened Almond Milk


    1. Preheat oven to 180°C, lightly coat a 20 x 20 cm square pan with cooking oil spray. Place pan on a flat baking tray to catch any drips.
    2. Combine flour, brown sugar, dates, cinnamon and salt in a medium bowl. Add So Good Almond Milk and stir to combine. Spread batter into the prepared pan.
    3. Combine water, brown sugar and margarine for topping in a large heat-proof jug. Stir until margarine is melted, then add So Good. Pour liquid carefully over the surface of the batter—do not stir!
    4. Bake for 25-30 mins, until centre is firm and edges are bubbling. Stand for 10 minutes before serving warm.


    Serve with a dollop of low fat dairy-free greek yoghurt and an extra sprinkling of cinnamon if you wish.

    Nutrition Information

    PER SERVE: Energy (kJ) 805; Cal 192; Protein (g) 3.0; Fat (g) 3.0; Saturated fat (g) 1.0; Carbohydrate (g) 37; Sugars (g) 18; Fibre (g) 5.0; Sodium (mg) 360; Potassium (mg) 207; Calcium (mg) 90; Iron (mg) 1.0