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

 

By Carole Poirot on 16.04.19

Guest Contributor

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