What’s better than a date? A sticky date of course! Perfect for a rainy weekend baking session, this surprisingly light and airy pudding is Vegan and easy to modify into a gluten-free recipe too.
Ingredients
Pudding
1 Cup Dates (Pitted)
1 Cup Almond Milk
1/3 Cup + 1 Tbsp Water
1 tsp Baking Soda
1/2 Cup BioButtery
1/2 Cup Brown Sugar
1 1/4 Cups Self-Rising Flour (Gluten free, if required)
Sauce
2 + 1/2 Tbsp Golden Syrup
1/2 Cup + 2 Tbsp Brown Sugar
1/3 Cups BioButtery
Method
1. Preheat the oven to 190°C.
2. Line a 25” round tin with baking paper.
3. Add dates, milk, and water into a saucepan and simmer until dates are softened.
4. Remove from heat and add baking soda. Mix into the mixture and let cool.
5. In a mixing bowl, beat the sugar and BioButtery with electric beaters until smooth and creamy.
6. Slowly add the date mixture and mix well.
7. Gently add the flour until fully combined.
8. Transfer the pudding mixture to the lined tin.
9. Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
10. In the meantime, prepare the sauce by adding the golden syrup, sugar, and remaining BioButtery in a saucepan. Let simmer for around five minutes.
11. Before serving, poke holes all over the top of the pudding.
12. Pour over the sauce and serve on its own or with your favourite plant-based ice cream.
Enjoy!