Sticky Date Pudding

Difficulty: Easy-Medium

Serves 10

It’s funny how certain foods remind you of specific events. When I think of dates I am reminded of my old work pal, Zoe. When either of us would go to the supermarket during work hours, there was always an order for dates. She has also been a great taste tester when it comes to my recipes. This Sticky Date Pudding is the perfect end to any winter evening and served with caramel sauce and soy ice cream, you’ll wish it was winter all year round! And Zoe, it’s here waiting for you if you want to jump on a train (and Annie, I know you want some too).

Ingredients

• 1 cup pitted dates, chopped
• 1 1/4 cup boiling water
• 1 teaspoon bicarb soda
• 2 teaspoons egg replacer
• 4 tablespoons water
• 1/2 cup Nuttelex
• 1 teaspoon vanilla essence
• 1 cup brown sugar
• 1 3/4 cup plain flour
• 1 3/4 teaspoons baking powder

Caramel Sauce

• 1 cup brown sugar
• 1 container Soyatoo Topping Cream
• 1 tablespoon Nuttelex
• 1 teaspoon vanilla essence

Method

1. Preheat oven to 180°C and grease a 22cm springform tin.
2. In a medium sized bowl, combine dates, bicarb soda and boiling water and set aside for 20 minutes.
3. Combine egg replacer and water in a cup and set aside.
4. Cream Nuttelex, brown sugar and vanilla until smooth.
5. Stir in egg replacer mix.
6. Fold in date mixture before sifting in flour and baking powder, mix well.
7. Bake in the oven for 30-40 minutes or until a skewer comes out clean.
8. To make the sauce, combine Soyatoo, brown sugar, Nuttelex and vanilla in a saucepan and bring to the boil stirring constantly. Simmer until thick.
9. Poke holes in the top of the pudding with a skewer and pour 1/3 of the sauce over the top.
10. Serve with an extra drizzle of sauce and soy ice cream.