Sticky Toffee Pear Pudding

Toffee Pear Pudding

Sticky Toffee Pear Pudding

This spongy dessert is a rich, date based pudding that is ideal to be served on a rainy day. The poached pair and infused spices add an extra something to the dessert.

Servings - 4
Difficulty Level - Easy
Preparation Time - 25 mins
Cook Time - 50 mins


  • 4 pears
  • 100 g caster sugar
  • 1 cinnamon stick
  • 1 star anise
  • 3 Master Cook cloves
  • 1 lemon, zested
  • 1 orange, zested
  • 125 g dates, pitted
  • 1 tbsp flax seeds
  • 150 ml almond milk (or other non-dairy milk)
  • 100 ml oil
  • 90 g brown sugar
  • 100 g Master Cook maida + 1 tsp baking powder (sifted together)
  • 1/2 tsp baking soda
  • 1 tsp powdered spice mix (Sweet spices like cinnamon powder, ginger powder, nutmeg powder etc)

Nutrition Facts

Servings: 4
Amount per serving (excluding eggs)
Calories 815
% Daily Value*
Total Fat 33.9g 43%
Saturated Fat 11.5g 57%
Cholesterol 0mg 0%
Sodium 177mg 8%
Total Carbohydrate 132.3g 48%
Dietary Fiber 13.3g 47%
Total Sugars 93.1g
Protein 6g
Vitamin D 0mcg 0%
Calcium 152mg 12%
Iron 4mg 20%
Potassium 853mg 18%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

  • Peel the pears and cut the bottom to give a flat base. Chop the part cut off and set aside.
  • Add sugar, cinnamon, star anise, cloves, lemon and orange zests and 1 cup of water into a large pan. Bring to a boil and simmer until the sugar dissolves.
  • Add the pears and cover with lid. Poach on simmer for 15 mins or until softened but still holding its shape.
  • In another pan, add dates, flax and almond milk. Bring to a gentle simmer and cook until softened.
  • Blend to a paste while still warm. Add oil and blend until a bowl and set aside to cool completely.
  • Meanwhile, heat oven to 180C. Grease and line a spring form pan with a strip of baking parchment.
  • Add dry ingredients to a bowl with a pinch of salt and stir to combine. Add the date mixture and stir well. Fold in the chopped pear scraps.
  • Pour mix into the pan and place the poached pears upright, evenly spaced. Reserve the poaching liquid.
  • Bake for 35-40 mins until the cake is cooked through.
  • While the pudding is baking, Bring the poaching liquid to a boil and simmer until reduced to a syrup.
  • Let the pudding cool for 10 minutes and brush the syrup over it. While serving, serve with vegan ice cream and drizzle more syrup over it.

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