Sticky Toffee Pudding

Directions:

• 1Preheat oven to 160°C.
• 2Place chopped dates in a small bowl and cover with coffee. Leave to soak for 15 minutes or until coffee is cooled.
• 3In a large bowl, sift together flour, baking powder and salt.
• 4In a medium mixing bowl, beat together butter and brown sugar.
• 5Combine flaxseed meal and water in a small bowl and whisk to combine. Let sit to thicken; this will become your 'flax egg'. Add flax egg to the butter-sugar mixture, along with vanilla extract. Beat together until combined.
• 6Add baking soda to coffee-date mixture, and let sit for 1 minute.
• 7Add both mixtures to the large bowl with the flour mixture, mixing one spoonful at a time until combined.
• 8Spray 6 ramekins with olive oil and then dust with flour. Place onto a baking sheet and fill each one ¾ full. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
• 9For the sauce, add all ingredients to a saucepan and bring to the boil, stirring occasionally. Reduce heat and let simmer for 5 minutes until slightly thickened. Turn off and let sit until puddings are complete.
• 10When the puddings have cooled slightly, turn each ramekin over onto a serving plate, and gently tap until the pudding comes loose. Poke four holes in each and pour over sauce. Let sit for a few minutes before serving, to give the pudding a chance to absorb some of the sauce. Enjoy!

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