I posted this saucy date pudding on my Instagram recently and said I would put up the recipe. So here it is! I find that people love sweet things just as much as I do so I really want to expand the dessert part of my recipe index.
This recipe was inspired by the coop foods sticky toffee pudding which I loved for years before becoming vegan. it’s crammed full of dates and has a gorgeous buttery sauce – but alas, it’s not vegan. So I’m here to help you still enjoy a pud like this as a vegan.
I didn’t have much in the way of food one evening and really fancied something sweet. I’ve found myself whipping all kinds of sweet treats lately with the dregs of my pantry. I always have flour and baking things even if my fridge is empty. And I just so happened to have some of these fantastic local dates I bought over Christmas and thought they would be good in a cake. After some thought and checking what other ingredients I had I decided to make this pudding. I was very happy with the end result and ate the whole thing to myself in 2 days. (Don’t judge me, ha) It’s super easy and the bicarb and dates act in place of the egg. It all comes together in a fantastic cake batter consistency, you’d never know that there’s no eggs or milk in it. Also, the ginger is totally optional, it can just be with dates like a sticky toffee if you wish.
You can also check out my other recipes here.
Let me know what you think in the comments or tweet me @veganbabelife
Thanks for reading!Print
A stodgy date pudding with a rich sauce. Perfect, sweet comfort food.
- 6 tbsp of coconut oil
- 200g of dates
- 225ml of boiling water
- 1 tsp of vanilla essence
- 1 tsp of bicarbonate of soda
- 140g of self raising flour
- 2 tsp of ground ginger
- 85g of coconut sugar
- 2 balls stem ginger in syrup
- 100g of coconut sugar
- 3 tbsp of syrup from the stem ginger jar
- 1 can of coconut milk
- 3 tbsp of butter
- 1 tsp of vanilla essence
- Heat oven to 180C/fan 160C/gas 4.
- Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish/square baking tin or ovenproof dish.
- Add dates, boiling water and bicarb soda to a bowl and set aside for 15 mins to soften.
- Soften the coconut oil in the microwave for 30 secs, then add to a large bowl, with sifted flour, ginger powder and coconut sugar.
- Once the dates are soft, strain the water and add it and the stem ginger to the flour mixture. Using an electric whisk/stand mixer, mix until combined.
- Chop dates using a food processor/blender before adding to the mixture. Continue to beat until smooth.
- Pour mixture into dish and bake in preheated for 35-40 minutes or until a skewer comes out clean.
- In a small saucepan on high add all the ingredients.
- Using a whisk, slowly stir until 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.
- Pour the caramel sauce over the pudding. Enjoy!
The sauce will get thicker if left out when you take it off the heat. A quick zap in the microwave (30 seconds or so) will make it nice and runny again.
Keywords: pudding, dessert, sticky toffee pudding, vegan, dairy free