Photographer Luisa Brimble. Stylists: Olivia Blackmore & Kate Brown.
Sticky date pudding is the perfect finale for winter entertaining and cosy family feasts. In our vegan version, the rich, moist date-filled cake is drizzled with a sticky toffee sauce made with sweet coconut condensed milk. Serve this sticky date pudding with your favourite vegan ice-cream.
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Ingredients
Method
Preheat oven to 180°C/160°C fan.
Place soy milk, dates and vanilla in a large saucepan over medium heat. Bring to a simmer. Cook for 3 minutes or until dates have softened. Remove from heat. Gently mash with a potato masher until dates are broken down and mixture is thick. Whisk in butter and sugar until combined. Stir in bicarb. Stand for 5 minutes.
Lightly grease a 20cm square baking dish. Stir sifted flour and salt into date mixture until well combined. Pour into prepared baking dish.
Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, make sticky toffee sauce.
Increase oven to 200°C/180°C fan. Prick cake all over with a skewer or fork. Pour over half the sauce. Bake for a further 5 minutes or until bubbling.
Serve pudding with ice-cream, drizzled with remaining sauce.
STICKY TOFFEE SAUCE
Place condensed milk and sugar in a medium saucepan over medium heat. Whisk continuously for 5 minutes or until sugar has dissolved. Remove from heat. Whisk in butter, a little at a time, until thick and glossy. Stir in salt.
