OGGS expands into vegan desserts with new melt in the middle puddings

Author: Helen Greaves

Read Time:   |  7th September 2021

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

OGGS has entered the chilled vegan desserts category for the first time with two new melt in the middle puddings.


Plant-based brand OGGS is launching two new melt in the middle vegan desserts at UK supermarkets.

The tempting treats will be available in chocolate and sticky toffee pudding flavours, and are made from OGGS’ signature aquafaba base.

Oggs melt in the middle puddings will feature fully recyclable packaging which is also made from recycled materials.

The puddings will be available in Sainsbury’s from the 10th of October at a recommended retail price of £2.75.

OGGS is already well known for its range of vegan cakes which includes chocolate fudge cakes, lemon cakes and colourful vanilla cupcakes.

The company expanded its sweet range further earlier this year to include a variety of snack cakes, including millionaire shortbread.

However, the release of the Oggs melt in the middle puddings will mark the brand’s first venture into the chilled desserts category.

Did you know? 

Aquafaba, the egg replacement used by OGGS, is a chickpea derivative and you can actually find it in a can of chickpeas.

If you reserve the liquid drained from chickpeas, you’ll have a perfect portion of aquafaba ready to use for cakes, macarons, meringues, and lots of other recipes!

But if you’re not a fan of chickpeas, OGGS offer a ready-to-use aquafaba to make it even easier.

Want to try using aquafaba yourself? Try one of these amazing aquafaba recipes.

Written by

Helen Greaves

Helen has been vegan since 2018 and has a background in vegan food marketing and social media. She's mother to a mischief of rats, and loves to spend her spare time making vegan cakes and bakes.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it