Sticky Date Pudding
Ingredients
CAKE
- 250 ml soy milk
- 100 ml water
- 200g chopped dates
- 1 tsp bicarb
- 115g vegan butter
- 115g brown sugar
- 200g self raising flour or gluten-free self-raising flour*
- 1/4 tsp cinnamon
- 1/8g tsp nutmeg (optional)
SAUCE
- 100g date syrup (or golden syrup)
- 200g brown sugar
- 150g vegan butter
- 1 tsp vanilla
Instructions
SAUCE
- Place all sauce ingredients into a small saucepan. Cook on low-medium heat, stirring until it bubbles. Let simmer for 3-5 minutes and take off heat and set aside to cool. It will thicken as it cools. Place in fridge for 20 minutes if you want to speed up the process.
CAKE
- Pre heat oven at 190ºC.
- Place dates, soy milk, water in to a separate sauce pan that is quite tall.
- Bring to boil and them simmer for 5 minutes to soften dates.
- Add bi-carb soda, stir in and turn off the heat. It should get really really frothy and the bubbles should climb up the walls of the saucepan.
- Set date mixture aside to cool for 10-15 minutes.
- In a mixing bowl, mix together brown sugar and vegan butter (no need for a whisk or beater!).
- Addd ate mixture, flour and spices (optional). Mix together until just combined.
- Lightly grease a 20cmx20cm baking tin with vegan butter or oil.
- Transfer mixture into baking tin and bake for 22-25 mins. If you are using a smaller and taller baking tin, you may need to bake for 30mins.
- After baking, let cool in tin for 15 minutes.
- Flip out onto a board, cut and SERVE!
- *plain flour and plain gluten-free flour works too. re: gf options, grain flours do not work (chickpea, quinoa, buckwheat etc), but a gluten-free blend works (e.g .bob’s red mill, woolworths gluten-free, coles gluten-free and ogran).
Tried this recipe?Let us know how it was!