Vegan Sticky Date Pudding Recipes
VEGAN STICKY DATE PUDDING
A delicious recipe for sticky date pudding with toffee sauce, that is vegan. From the Vegetarian Cookery School.
Provided by Bunny Erica
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 393.4, Fat 1, SaturatedFat 0.1, Sodium 194.4, Carbohydrate 94.4, Fiber 3.1, Sugar 59.6, Protein 4.9
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