VEGAN STICKY DATE PUDDING

Vegan Sticky Date Pudding image

Provided by Bunny Erica

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

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250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
1 teaspoon vanilla essence

Steps:

Pre-heat the oven to 190°C-Gas5.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into a 20cm x 20cm tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.