This is a really naughty but nice dessert, it’s perfect served with vanilla soy ice cream (eg. So Good - available in most supermarkets). Medjool dates work best in this recipe, but if you can’t find them you can use regular dry dates.
If you have more naughty foods for us to publish - let us know.
Ingredients for Pudding:
1 ½ cups dates
finely chopped or blended in a food processor
1 ½ cups water
1 tsp bicarbonate of soda
¾ cup tightly packed soft brown sugar
½ cup vegan margarine (eg. Nuttelex)
1 tsp vanilla extract
1 ½ cups self raising flour
3 tsp ‘No Egg’ replacer
3 tbsp water
Ingredients for Butterscotch Sauce:
1 x 300ml carton Soyatoo soya topping cream
¾ cup soft brown sugar
2 tablespoons vegan margarine (eg. Nuttelex)
Directions:
Preheat oven to 180°C.
Grease and line a 20cm springform cake tin.
Place dates and water in a small saucepan and bring to the boil.
Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.
Whisk together sugar, margarine and vanilla extract with an electric handmixer or in food processor.
In a small bowl combine the egg replacer and water then combine well with the sugar mixture.
Sift in the flour and mix well.
Add the date mixture. Combine well then pour into the prepared cake tin.
Cook for 40-50 minutes, until a skewer or knife comes out clean.
Leave to cool in the pan while you make the sauce.
Place all the sauce ingredients in a pan, place over a medium heat and bring to the boil. Reduce heat and simmer gently for approximately 2 minutes.
Spoon the sauce over the warm pudding.
