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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 #letscookwithsonal on Instagram!

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