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Indulge in this Vegan Sticky Toffee Pear Pudding, featuring a moist date-sweetened pudding infused with warm spices, tender pears poached and lightly caramelized in maple syrup, and a rich spiced toffee sauce with orange zest or rum. Topped with toasted coconut crunch and optional pecans, this dessert is silky, aromatic, and has a luxurious crunch—perfect for holidays or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Bakery, Dessert
Cuisine Britain
Servings 6
Calories 420 kcal

Ingredients
  

For the Pudding

  • 1 cup 150 g pitted Medjool dates
  • 1 cup 120 g whole wheat or gluten-free flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cardamom
  • Pinch of salt
  • ¼ cup 60 ml maple syrup
  • ½ cup 120 ml plant-based milk
  • ¼ cup 60 ml melted coconut oil or vegan butter
  • 1 tsp vanilla extract

For the Poached Pears

  • 2 ripe pears peeled, cored, and halved
  • 2 –3 tbsp maple syrup
  • 1 tbsp vegan butter
  • ¼ tsp cinnamon

For the Spiced Toffee Sauce

  • ½ cup 120 ml coconut cream or full-fat plant-based cream
  • ¼ cup 60 g coconut sugar or brown sugar
  • 2 tbsp vegan butter
  • Zest of ½ orange optional
  • 1 tbsp dark rum optional
  • Pinch of salt

For the Coconut Crunch Topping

  • ¼ cup shredded coconut
  • 2 tbsp chopped pecans or walnuts optional
  • 1 tsp maple syrup

Instructions
 

Step 1: Prepare the Pudding

  • Preheat oven to 180°C (350°F) and grease a baking dish.
  • Blend dates with plant milk until smooth.
  • In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.
  • Combine date mixture, melted coconut oil, maple syrup, and vanilla with dry ingredients until smooth.
  • Pour batter into the prepared dish.

Step 2: Poach the Pears

  • In a small pan, heat vegan butter, maple syrup, and cinnamon.
  • Add pear halves and cook gently for 5–7 minutes until tender and lightly caramelized.
  • Arrange pears on top of pudding, fanned for presentation.

Step 3: Bake the Pudding

  • Bake for 25–30 minutes, until the pudding is set and golden on top.

Step 4: Make the Spiced Toffee Sauce

  • In a small saucepan, combine coconut cream, coconut sugar, vegan butter, orange zest, rum, and salt.
  • Simmer on low heat, stirring, until thick and glossy.

Step 5: Prepare Coconut Crunch Topping

  • Toast shredded coconut in a dry pan until golden.
  • Mix with chopped nuts and drizzle with maple syrup for a sticky crunch.

Step 6: Assemble & Serve

  • Drizzle warm spiced toffee sauce over the baked pudding and caramelized pears.
  • Sprinkle coconut crunch topping for texture and color.

Notes

  • Make Ahead: Pudding can be baked in advance; reheat and add sauce just before serving.
  • Flavor Boost: Add ½ tsp ground ginger to the pudding batter for extra warmth.
  • Nut-Free Option: Skip pecans/walnuts or use sunflower seeds.
  • Storage: Keeps in the fridge for 2–3 days; reheat gently before serving.
Keyword coconut crunch dessert, date-sweetened pudding, elegant vegan pudding, plant-based holiday dessert, spiced pear dessert, spiced vegan pudding, vegan sticky toffee pudding, vegan toffee sauce, warm vegan dessert