Ginger and date sticky rye puddings from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 233) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy milk or regular milk for oat milk, medium rye flour or plain flour for light rye flour, whipped coconut cream for vegan vanilla ice cream, and cream for thick coconut cream.

  • Kabinetka on April 26, 2025

    I thought this was horrible. The taste of olive oil (of which there is an enormous quantity, 3/4 cup!) pervades this pudding, very discordant from the classic sticky toffee flavors, and even more so when topped with the coconut toffee sauce. I thought the use of rye flour was clever, and I would try that again in a more classic recipe.

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