VEGAN STICKY DATE PUDDING WITH TOFFEE SAUCE

VEGAN STICKY DATE PUDDING WITH TOFFEE SAUCE

INGREDIENTS 

PUDDING

• 200 gms Medjool Dates (seeded and chopped)
• 68 gms (1/2 cup) All purpose flour
• 1/4 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• Pinch of salt
• 110 gms (1/2cup) Firmly packed, light brown sugar
• 38 gms Coconut oil, room temperature (or any flavourless oil of your choice)
• 150 ml Water
• 1/4 cup Apple sauce 
• 30 ml Dairy-free milk of your choice

TOFFEE SAUCE

• 30 gms Coconut oil
• 55 gms (1/4 cup) Light brown sugar
• 120 ml Full fat coconut milk
• 1/4 teaspoon Vanilla extract 
• Pinch of salt 

METHOD

PUDDING: 

• Preheat your oven at 180 degrees Celsius.
• Grease the pudding moulds with butter or line the baking pan with parchment paper if using square or loaf pan.
• Place a saucepan on stove at low flame. Add dates and water.
• Allow it to simmer. Turn off the flame. Mash the date and water mixture well with a potato masher or a wooden spoon until it resembles sloppy porridge, then add in the bicarbonate of soda ( baking soda) into the pan. Mix it well.
• Add vanilla extract and coconut oil into the mixture, Stir, Add in the brown sugar, mix until combined and smooth.
• Leave the batter aside to cool down a bit.
• Add the apple sauce. Right now the batter will look way too much liquid- that’s okay, it the way it should look.
• Sift all the dry ingredients separately. Combine sifted flour, salt and baking powder in 3 potions (to avoid lumps), fold until the flour is incorporated. Be careful not to over mix the batter or else the sponge will end up heavy.
• Spoon in the prepared batter into the pudding moulds, only fill 2/3 of the way up to allow room for rising.
• Bake the pudding for 30- 40 minutes, or until the skewer inserted into the center comes out clean.
• While the pudding is still hot, poke holes with a toothpick on the surface of the pudding. Spoon over the butterscotch sauce on puddings and reserve some extra sauce for drizzling on top. Leave the puddings aside for 10-15 minutes. 
• Turn the moulds upside down on a serving plate. Serve it warm with the remaining warm sauce, dairy-free ice cream or with a dollop of vegan whipped cream (1 can coconut cream+ 3 tablespoons powdered sugar+ 1/4 tsp vanilla extract+ 3 tbsp coconut milk powder) and roasted pecans.

SAUCE: 

• Place all the ingredients ( coconut oil, full fat coconut milk, salt, and light brown sugar) in a saucepan over a medium heat. Using a whisk, slowly stir until the mixture comes to the boil.
• Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour. Turn off the flame, mixture will still look runny but it will continue to thicken as it cools down.
• Allow it cool for at least 10 minutes before drizzling the caramel sauce over the pudding.
• Serve warm.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!