Sticky Date Pudding Recipe
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
A classic for a reason — this delectable sticky date treat is best enjoyed fresh out of the oven, so toasty warm it melts your ice cream topping within minutes.
You will need
Serves 4
- 2 cups of dates, pitted and roughly chopped
- 1 cup soy milk (or plant milk of choice)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 1 1/2 cups vegan margarine
- 1 1/2 cups self-raising flour
For the sauce:
- 1/2 cup vegan butter
- 3/4 cup brown sugar
- 1/3 cup coconut evaporated milk
- Pinch salt
To serve:
- Vegan vanilla ice cream (optional)
Recipe: Rebecca Veale
Directions
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Step 1
Preheat your oven to 180℃ and grease a baking tin.
-
Step 2
Place the dates, milk, water, and vanilla in a saucepan and bring to a boil. Reduce to a simmer and cook for around 10 minutes. Stir in the baking soda and allow the mixture to cool.
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Step 3
Beat the brown sugar and margarine together until smooth and creamy.
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Step 4
Sift in the flour to your smooth sugar-margarine mixture. Then gradually add the cooled date mix, folding it in to create a batter. Do not over-mix.
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Step 5
Pour batter into your tin and bake for around 20–25 minutes until it bounces back when pressed in the middle.
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Step 6
To make the sauce, place the butter and sugar into a saucepan and heat on medium, stirring to melt the ingredients and combine until it has formed a syrup.
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Step 7
Add the salt and evaporated coconut milk. Bring to the boil, then reduce to a simmer and cook until thickened. It will continue to thicken as it cools, so if you prefer a thicker sauce then give it a little more time!
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Step 8
Serve the pudding warm, drowning in sauce with a big scoop of vegan vanilla ice cream.
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Hot tip!
Can’t finish it all in one go? Pop individual slices in the freezer and simply microwave each piece when you’re ready to eat! It’ll keep well for a week. (probably longer, but who could let it sit there for a week?!)
Recipe: Rebecca Veale
