Sticky Date Pudding

A little known dessert in the US but very popular in Australia and the UK (known there as Sticky Toffee Pudding), the Sticky Date Pudding is a simple but impressive and deliciously decadent dessert! Original recipe from Alternative French Girl.

Sticky Date Pudding

Ingredients

Pudding
300 g Pitted dates, I used medool.
250 ml boiling water
1 tsp baking soda
1 cup GF baking flour
1/2 Tsp Baking Soda
2/3 cup unrefined vegan sugar
1/2 cup vegan margarine at room temperature.

Caramel sauce
130 ml canned coconut cream
2/3 cup unrefined vegan brown sugar
2 tbsp vegan margarine


Method

Preheat your oven to 180 degrees C and grease you square baking tin (5.5cm deep / 17*17cm). I used a mini bundt tray (made about 8 mini bundts). I think the hole is perfect for pouring in the sauce!!
In a small bowl, add the dates, boiling water and baking soda and let the dates soak for 10/15min until they are softened. Keep the water!
In larger bowl, add the flour, baking soda, sugar and softened margarine.
Pour the liquid from the dates with the flour and keep the dates aside.
In a food processor, add the dates and pulse until they’re finely chopped, then add the dates to the other ingredients.
With an electric beaters, beat the mixture until smooth and creamy.
Pour the batter into the tin and bake for 45 min or until a knife comes out clean when poked into the centre. It took about 35-40 minutes for the mini bundts.
To make the caramel sauce, add in a saucepan on high heat, the 3 ingredients and bring to boil while whisking. Reduce the heat to low and let it simmer for 10 to 15 min.
You can have it just like that hot and thin or put it in the fridge to get a thick cool sauce.
I made it earlier in the day and left it in the fridge, then took it out when I started making the cake to bring to room temperature.
Allow the cake to sit for 15min before you generously pour your caramel sauce on top.
Serve with vegan vanilla ice-cream!