So easy to make and delicious with a generous drizzle of the coconut toffee sauce.
Sticky Date & Ginger Puddings with Coconut Toffee sauce recipe:
INGREDIENTS
- Sticky pudding
- 1 cup pitted medjool dates, chopped
- 1½ cups soy milk
- 1 tsp vanilla essence
- ½ cup vegan butter
- ½ cup light brown sugar
- 1½ cups cake flour
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
Toffee sauce
- 1 tbsp maple syrup
- ½ cup dark brown sugar
- ½ cup vegan butter
- ½ tin coconut cream
METHOD
PREHEAT oven to 180°C and spray 1 medium-large bundt cake tin or 6 small bundt cake moulds and set aside.
ADD chopped dates, milk and vanilla to a pot and heat over medium heat, until the dates are soft. Add in the butter and sugar and stir until melted.
sift all the flour, baking powder and spices in a separate bowl .
POUR the melted date mixture into the dry ingredients and mix well. Divide into the prepared moulds.
BAKE for 45 min or until a skewer comes out clean. Allow to cool slightly, before placing on a wire rack.
Toffee sauce make the sauce while the puddings are baking. Combine all the sauce ingredients except the coconut cream in a small pot over low heat. Once the sugar has melted, pour in the cream and allow to reduce slightly.
SERVE the warm pudding with the toffee sauce and enjoy.
TIP: Vegan butter is readily available at most supermarkets.
HANDS-ON TIME 30min | TOTAL TIME 1h | SERVES 4–6 | Vegan
ALSO SEE PEACH AND TOFFEE CROQUEMBOUCHE