Sticky date pudding will always be one of my favourite desserts. Rich, indulgent and warm, lightly spiced and finished with a very naughty caramel sauce. Pairs perfectly finished with a plant based vanilla ice cream.
You will need a 20x20cm baking dish
1 cup / 200g dates
2/3 cup / 150g light soft brown sugar
1.5 cups / 300g plain
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
2/3 cup / 150ml oat milk or other plant-based nut milk
2/3 cup / 150g light olive oil or vegetable oil
1 1/3 cup 300ml oat milk
2/3 cup / 150g brown sugar
2 tbsp rice flour
1 tsp sea salt flakes
1. Heat the oven to 190C/170C fan. Lightly oil and grease a 20cm oven proof dish.
2. Soak the dates in boiling water until soft, about 10 minutes. Drain off the water and mash them with a fork or place them in a food processor and blitz to a smooth puree.
3. Mix the flour, baking powder, bicarb, salt and spices in a large bowl
4. Add the oat milk and olive oil and the mashed dates. Mix everything to a smooth batter and transfer to the greased baking dish. Place in the oven for 25-30 minutes until risen, golden brown and cooked through.
5. To make the caramel sauce, place the oat milk in a pan and sift over the rice flour. Whisk to dissolve. Add the brown sugar to the pan and place over a medium heat. Whisk as the mixture thickens to a smooth sauce. Add the sea salt flakes and drizzle over the sticky date pudding while warm.