Ingredients
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100 ml water
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200 g dates
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1 teaspoon bicarbonate of soda
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115 g vegan margarine
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115 g soft brown sugar
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1/8 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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100 g golden syrup
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200 g soft brown sugar
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150 g vegan margarine
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1 teaspoon vanilla essence
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200 g white self raising flour
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250 ml soya milk
Instructions
- Pre-heat the oven to 190°C-Gas5.
- Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
- Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
- Beat together the margarine and sugar until pale and creamy.
- Add the date mixture and stir.
- Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
- Spoon the sponge mixture into a 20cm x 20cm tin.
- Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
- To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
- Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
- It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.