Sticky date pudding was my favorite new taste sensation from visiting Australia.
It’s an amazingly gooey dessert infused with dates and caramel.
Think of something a bit like a British sticky toffee pudding (warm sponge cake drenched in butterscotch sauce) but with dates added.
I used this for my signature bake on the first ever Bakeoff Pudding Week!
Great British Bakeoff Vegan: Season 1, Episode 4, Signature Bake
- 1 cup chopped pitted dates (Medjool if you can find them)
- 1 tsp baking soda
- 1 ½ cups boiling water
- ½ cup coconut sugar
- ⅓ cup vegan butter or margarine
- 1 flax egg (1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp of water for 5 minutes)
- 1 ½ tsp vanilla
- 2 cups oat flour or other gluten-free flour
- 1 tsp baking powder
- 1 cup coconut sugar
- ¼ cup soy milk
- 1 Tbsp vegan butter or margarine
Combine chopped dates, baking soda and boiling water. Let stand for at least 15 minutes to soften up the dates.
Cream together 1/2 cup coconut sugar with 1/3 cup margarine. Mix in the flax egg and vanilla, then the flour and baking powder. Add the date mixture and mix until combined.
Pour into a 9″ round or 5×8″ rectangle pan. Bake at 350F for 30 minutes until golden brown.
While it’s baking, make the sauce: heat the 1 cup coconut sugar, soy milk, and 1 tbsp margarine in a small pot on medium heat. Bring to a boil, stirring frequently. Let it bubble for 1 minute, then remove from heat and set aside.
When the pudding comes out of the oven, poke several holes in it and pour all the sauce over the whole thing, letting it soak into the pudding.
Serve your sticky date pudding warm. It also freezes well for reheating on another day.
Today’s inspiration is to pay attention to whatever is going in our bodies.
If you are feeling sad, or excited, or angry, or loved, or in despair, each of these emotions feels like something.
Sit with it and observe where it is in your body, like a curious detective.
Whenever I do this, I usually learn something and get some insight about what I need to do next.
I hope it helps you!