This warm, gooey and very comforting dessert that is an absolute classic and a real treat. And this version tastes just as good as any “normal” one, but is suitable for anybody who might be gluten intolerant or vegan. It doesn’t get much better!
- Serves: 9
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Difficulty: Medium
Here's what you'll need...
For the pudding:
- 350ml almond milk
- 200g gluten-free, self-raising flour plus a little extra to flour your baking tin
- 200g medjool dates, chopped into small pieces
- 120g dark muscovado sugar
- 120g vegan spread (margarine) plus a little extra to grease your baking tin
- 2tbsp black treacle
- 1tsp bicarbonate of soda
- 1/2tsp ground cinnamon
- 1/4tsp ground nutmeg
- 1/4tsp ground ginger
For the sauce:
- 200g light muscovado sugar
- 100g black treacle
- 150g vegan spread (margarine)
To serve:
- 1 tin of coconut milk, chilled for 24 hours, and whipped
And here's how it's done...
-
1
Put the milk and chopped dates into a small pot and bring just about to a boil.
-
2
Turn down the heat and simmer for around 20 minutes/until the dates are soft.
Take the pot off the heat and add the bicarbonate of soda.
Leave to cool.
-
3
Grease a square baking tin.
Preheat your oven to 190C.
Mix the flour with the ground cinnamon, ginger and nutmeg.
-
4
Whisk the margarine and muscovado sugar until pale and frothy.
-
5
Add the black treacle and mix until combined
-
6
Now add 1/4 of the flour followed by 1/4 of the date milk and fold in.
-
7
Repeat until both the flour and milk are used up
-
8
Pour the mix into the baking tin.
Bake for 30 minutes.
-
9
To make the sauce, put all the ingredients into a saucepan.
-
10
Melt the ingredients and simmer for a few minutes until completely smooth.
-
11
Using a toothpick (or similar), prick little holes into the cake.
Pour 2/3 of the hot syrup over the cake and put the other half into a jug for serving.
-
12
When ready to serve, beat the coconut milk on high speed until you have stiff peaks.
Cut individual pieces of pudding, pour some sauce over them and add a dollop of cream
