Sticky Date & Ginger Puddings with Coconut Toffee sauce

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

Peach and toffee croquembouche