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Indulgent Sticky Date Pudding

The Vegan Fork
This cake like pudding is light and moist boasting a symphony of sweet sensations.
A comforting treat that combines the richness of dates with the decadent allure of a caramel sauce.
Consider adding a scoop of non dairy ice cream or a dollop of whipped cream to complement the rich sweet flavors of this dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 People

Equipment

  • 1 Cake Tin 20.5cm x 20.5 x 5.5 cm or 8 x 8 x 2 inches
  • 1 Blender
  • 1 Large mixing bowl
  • 1 Small cooking pot or a saucepan if you want
  • 1 Wooden spoon

Ingredients
  

Ingredients for Pudding

  • 200g or 8 g Dates pitted and roughly chopped (I used medjool dates)
  • 1 tsp Baking soda
  • 200 ml Boiled Water
  • 75g or 4 tablespoons tbsp Vegan Butter
  • 80g or 1/4 cup cup Coconut sugar 80g or 1/4 cup plus 2 tablespoons coconut sugar (or choice of brown sugar)
  • 1 tsp Vanilla extract
  • 1 tsp Lemon juice
  • 180g or 1 cup g Self raising flour 180g or 1 cup plus 1 tablespoon self raising flour
  • 1 pinch Salt (optional)
  • 100 mls Soy milk

Ingredients for sauce

  • 1/4 - 1/8 Cup Sugar (depending how sweet you want the sauce)
  • 80g or 4.5 tbsp Vegan Butter
  • 150ml or 3/4 Cup Coconut Cream
  • 1 Pinch Salt

Instructions
 

  • Preheat Oven 375° F or 180° C
  • Grease a cake tin, 20.5cm x 20.5 x 5.5 cm or 8 x 8 x 2 inches or choose individual ramekins or such like.

Method

  • In a bowl, pour boiling water over the chopped dates and stir in the baking soda. Set aside for a few minutes for dates to soften.
  • When dates have softened place in a blender and puree, set aside.
  • In a separate large mixing bowl beat butter or coconut oil, coconut sugar and vanilla with a spoon or beaters until creamy.
  • Add lemon juice and soften date mixture and stir well.
  • Gradually fold in flour with a pinch of salt.
  • Pour the pudding batter into prepared cake tin or your choice of mould.
  • Bake for about 30 minutes or until a tooth pick inserted into the center comes out clean.
  • When done remove from oven and let sit in the tin for at least 5-10 minutes.
  • Turn out onto a cake rack and gently flip onto a serving platter.
  • Cut into individual portions and place on serving plates.
  • Drizzel with the cameral sauce and top with a scoop of ice cream or a dollop of whipped cream.

Ingredients for Caramel Sauce

  • In a saucepan over medium heat, combine sugar, butter, coconut cream and a pinch of salt.
  • Bring ingredients to a gentle boil, stirring continuously.
  • Reduce heat and simmer until the sauce thickens, while continuing to stir.
  • Remove from heat and let it cool slightly, the sauce will thicken while cooling.

Serving

  • Cut into individual portions and place on serving plates.
  • Drizzel with the cameral sauce and top with a scoop of ice cream or a dollop of whipped cream.