Vegan sticky date pudding | Nourish: plant-based living
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Vegan sticky date pudding

This crowd-pleasing pudding is made for sharing! Take it along to your Christmas gatherings and wow everyone at the table.

Ingredients

TOFFEE SAUCE

GLUTEN FREE FLOUR MIX
(Makes 900g flour so you will have extra)

Method

  1. To make the gluten-free flour mix, mix all the flours together and store in an airtight container until needed.
  2. Preheat the oven to 190°C. Line a 20cm square cake tin with baking paper (or use a silicone mould).
  3. Start with the pudding. In a small saucepan, gently heat the milk and dates for 5–10 minutes until the dates have softened. Once softened, set aside.
  4. In a blender, blitz the coconut sugar and melted coconut oil until the sugar has mostly disintegrated.
  5. Add the bicarb soda to the milk and date mix – it will start to fizz and bubble, but that is okay.
  6. In a large bowl, combine the flour, vanilla seeds, spices, and pinch of salt. Add in the coconut oil and sugar mixture along with the date and milk mixture, then give everything a good stir. Pour into the cake tin and bake in the oven for 30 minutes.
  7. While the pudding is cooking, make the sauce. Heat a pan over medium heat, add the coconut sugar and coconut milk and let it heat through.
  8. Add the salt and bring to a boil, then reduce to a simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon. Stir in a little more salt if desired and either use it straightaway or let it cool down before storing in a glass jar – it will become even thicker as it cools.
  9. Once the cake is cooked, transfer to a wire rack to cool. Serve with a drizzle of warm sticky toffee sauce.

This article is an extract from Nourish: plant-based living Vol. 7 no. 8 - View Magazine

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