Sticky Date Pudding with Butterscotch Sauce ★★★★4 reviews

This is a really naughty but nice dessert - great for special occasions! We love to serve it with some vegan vanilla ice cream!

Ingredients

Serves 8

  • 1 1/2 cups dates, finely chopped (medjool dates are best)
  • 1 1/2 cups water
  • 1 tsp bicarbonate of soda
  • 3/4 cup tightly packed soft brown sugar
  • 1/2 cup vegan margarine
  • 1 tsp vanilla extract
  • 1 1/2 cups self-raising flour
  • 3 tsp egg replacer
  • 3 Tbsp water

Butterscotch Sauce

  • 1 x 300ml / 10oz carton Soyatoo topping cream or equivalent
  • 3/4 cup soft brown sugar
  • 2 Tbsp vegan margarine
  • 1 1/2 Tbsp golden syrup
  • 1/2 tsp vanilla extract

Method

  1. Preheat oven to 180°C/ 350 F. Grease and line a 20cm loose bottom cake tin.
  2. Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.
  3. Whisk together sugar, margarine and vanilla extract with an electric hand mixer or food processor.
  4. In a small bowl, mix together the egg replacer and water. Whisk the ‘egg’ mixture into the margarine mixture. Sift in the flour and mix well.
  5. Add the date mixture. Combine well then pour into the prepared cake tin.
  6. Cook for 40-50 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.
  7. Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil. Reduce heat and simmer gently for approximately 20 minutes.
  8. Pierce the pudding in several places with a skewer. Drizzle over about 1/2 cup of the sauce.
  9. Remove from tin, cut into wedges and serve with extra sauce poured over.
DessertHolidayKids

Guest Blogger Monique Luci

Close to two years ago I stumbled upon a documentary called Earthlings. Little did I know that my life was about to change in an instant and my journey to veganisim was born. See all recipes by Monique

Leave a Rating or Comment

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  • Melanie ★★★★★
    2 December 2018

    Super super delicious. I make it Xmas & everyone loves it so much, including omnis

  • Clarissa
    31 May 2018

    Why is it that vegan recipes keep using what is called vegan butter or margarine??? Please, surprise me w something vegan and healthy, using margarine is so out of touch, we all know what a horrible product that is and how crap it is for our health.

    • Bonnie Brown
      6 June 2018

      Hi Clarissa, thanks for your feedback. This is obviously not a ‘health’ recipe, nor are we making it out to be. As a dessert, this should be consumed infrequently, as a small serve, and after all your daily nutritional needs have been met from whole, plant-basesd foods. As for vegan margarine being worse than dairy butter, as far as we are aware, there is no conclusive research to say either way. However, this study may be of interest to you: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5480968/

  • Morna ★★★★★
    6 January 2018

    I have made it a few times and it is soooooo good! perfect served warm with cream or ice cream!!

  • Dana ★★★★★
    21 October 2017

    This was really tasty. Nice to be able to make something that is delish plus hubby can eat:) We had to skip the soyatoo due to allergies but even without this it still turned out amazing!