Vegan Sticky Date Pudding

Recipe by Bunny Erica
READY IN: 50mins




  • 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.