Not gonna lie, we’re pretty picky when it comes to food, and some vegan versions just don’t compare to the original… but this recipe is next level! It’s simply the best! It combines the richness of dates and caramel with a soft, moist sponge. Perfect for warming up chilly evenings!
Ingredients
For the sponge:
150g (1 cup) pitted Medjool dates (softened)
250ml (1 cup) boiling water
1 tsp baking soda
50g (¼ cup) vegan butter (softened)
100g (½ cup) brown sugar
50g (¼ cup) granulated sugar
1 tsp vanilla extract
200g (1⅔ cups) all-purpose flour
2 tsp baking powder
¼ tsp salt
For the toffee sauce:
100g (½ cup) vegan butter
150g (¾ cup) brown sugar
200ml (¾ cup + 2 tbsp) coconut cream
1 tsp vanilla extract
Pinch of salt
Instructions
Prepare the date mixture:
Place the dates in a bowl and pour over the boiling water. Add the baking soda and let it sit for 10 minutes to soften. Blend into a smooth purée using a blender or immersion blender.
Make the batter:
In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until fluffy. Add the vanilla extract and mix. Gradually incorporate the date purée, followed by the flour, baking powder, and salt. Mix until smooth.
Bake the pudding:
Preheat the oven to 180°C (350°F). Grease a baking dish or individual ramekins. Pour the batter in and smooth the top. Bake for 25–30 minutes (15–20 minutes for ramekins) until a toothpick inserted in the center comes out clean.
Make the toffee sauce:
In a saucepan over medium heat, melt the vegan butter. Stir in the brown sugar and let it dissolve. Add the coconut cream, vanilla extract, and salt. Simmer gently for 5–8 minutes, stirring frequently, until thickened.
Assemble and serve:
Once the pudding is baked, poke small holes in the top with a skewer. Pour some of the toffee sauce over it to soak in. Serve warm, drizzled with extra toffee sauce, and, if desired, a scoop of vegan vanilla ice cream.
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