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PREPARTION TIME:
20
MIN
- COOKING TIME: 40 MIN
Vegan Sticky Date Puddings
Sticky date pudding is as wonderfully rich as Oprah and about as indulgent as her Favourite Things. Unfortunately, the traditional recipes use a lot of dairy products and sugar, which make eating it something you can only really do once a year as you watch strangers receive cars. I've adapted a traditional recipe and made it vegan and refined sugar free, and included a coconut date sauce to pour over your freshly made puddings. Enjoy!
Ingredients
- 3 Lady Grey teabags
- 170g Medjool Dates, roughly chopped
- 180g water
- 75g vegan butter (I use Nuttelex)
- 2 flax eggs (2 tbs flaxseed meal soaked in 4-6 tbs water)
- 1/2 tsp bicarbonate of soda
- 150g self-raising flour
- 1/2 tsp cinnamon
- 1/2 tsp speculaas spice
- 1 cup walnuts, roughly chopped
- 1/4 cup water
- 50g coconut cream
- 100g medjool dates
Instructions
- Preheat oven to approximately 175 degrees Celsius and grease 6-8 mini cake or pudding tins
- Open teabags and pour loose leaves into a medium sized saucepan
- Add dates and water to saucepan and simmer on a medium heat for approximately 5 minutes, or until dates are very soft and you can smell the tea leaves. Leave in pan to cool for 10 minutes
- In a medium sized bowl, beat butter until soft
- Add flax eggs and beat until well combined
- Pour in soda, flour, cinnamon and speculaas and beat until just combined
- Fold in date mixture and nuts
- Pour mixture into prepared tins and bake for approximately 20 minutes
- While the puddings cool, make date sauce put water, coconut cream and dates in a small saucepan and simmer on a low heat for 15 minutes
- Remove from heat and use a hand held blitzer to smooth the mixture
- Pour sauce over puddings and serve with vegan ice-cream!
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