VEGAN STICKY DATE PUDDING

 

INGREDIENTS

PUDDING

250g Medjool dates, pitted and chopped

1 TSP bicarb soda

1 ½ CUPS boiling water

125g butter

1 CUP brown sugar

1 TSP vanilla extract

2 TBSP ground flaxseed + 4 TBSP water

1 ¾ CUPS self-raising flour

CARAMEL SAUCE

1 CUP brown sugar

300ml coconut cream

½ TSP vanilla extract

60g butter

INSTRUCTIONS

  1. Preheat oven to 180°C. Line a loaf tin with baking paper.

  2. Put the chopped dates and bicarb soda into a small heatproof bowl and pour in the boiling water. Let it sit for 20 minutes to soften.

  3. Mix the flaxseed and the water in a small bowl and set aside.

  4. Using an electric mixer, beat butter, sugar and vanilla extract until it looks creamy. Add the flaxseed and water mixture and beat until combined. Sift the flour on top and pour in the date mixture. Using a spoon, fold through until well combined.

  5. Spoon mixture into prepared cake tin. Bake for 45-50 minutes – insert a skewer and it should come out clean. Remove from the oven and allow to cool. Start your sauce.

  6. Combine all caramel sauce ingredients in a saucepan over a medium heat. Stir often until the ingredients come to a boil then reduce to a low heat and simmer for 2 minutes. Remove from the heat and set aside.

  7. Remove the pudding from the tin and flip onto a plate.

  8. With a skewer, make several deep holes all over the pudding. Pour ½ cup of warm caramel sauce over the pudding and let it stand for 5 minutes.

  9. Slice and serve with the remaining sauce.