Vegan Sticky Date Pudding

Nutrition

Ingredients

Directions

1. 1

   Pre-heat the oven to 190c-gas5

2. 2

   Chop the dates in half and put them in a small saucepan and cover with the soya milk and water

3. 3

   Simmer until the dates are soft

4. 4

   Take off the heat and stir in the bicarbonate of soda , which will froth as you add it to the date mixture

5. 5

   Leave to cool

6. 6

   Beat together the margarine and sugar until pale and creamy

7. 7

   Add the date mixture and stir

8. 8

   Mix the spices into the flour

9. 9

   Sieve the flour and fold into the sponge mixture

10. 10

    Spoon the sponge mixture into a 20cm x 20cm tin

11. 11

    Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed

12. 12

    To make the sauce: melt the syrup , margarine , sugar and vanilla essence in a small saucepan

13. 13

    Simmer for 5 minutes without stirring

14. 14

    Prick the pudding all over and pour half the hot toffee sauce over the pudding

15. 15

    Serve the rest of the sauce with the pudding

16. 16

    It freezes well , cut into individual servings and place in the freezer

17. 17

    Defrost in the microwave for 2 minutes

18. 18

    Prepare and add the remaining ingredients as listed: ground nutmeg, ground ginger, ground cinnamon.