Serves: 8-10 | Prep Time: 60 mins
Recipe adapted from 'Delicious Magazine'
Ingredients for the cake:
- 160g whole dates roughly chopped
- 150ml boiling water
- 1 tsp vanilla extract
- 90g of margarine (or butter alternative)
- 150g light brown sugar
- Two large eggs
- 2 tbsp golden syrup or black treacle
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 100ml dairy-free milk (we like almond)
Ingredients for the sauce:
- 225g light brown sugar
- A generous measure of rum or brandy
- 100g margarine or butter alternative
- 275ml of dairy-free cream, such as soya whipping cream
- 1 tbsp of golden syrup or black treacle
- Put the chopped dates into a bowl and pour the boiling water to cover the dates. Set to one side for around 30ml or until cool. Mash the dates in the water and stir in the vanilla essence.
- Grease your oven-proof dish ready for the cake and set it to one side.
- Using an electric whisk, beat together your margarine and sugar until it is light and creamy.
- Add your eggs one at a time and beat in between, adding each egg to help maintain the creamy consistency.
- Beat in the golden syrup.
- In a separate bowl, mix your flour and bicarbonate of soda.
- Then add a third to your creamy mixture and mix in with a balloon whisk to keep your mixture light and airy.
- Continue whisking and add a third of your milk alternative.
- Repeat with the next lot of flour mixture, then the milk mixture and then again with the final third until it is all combined.
- Mix your date mixture into the batter and spoon it into your greased dish.
- Bake for 50 mins or until firm. Test that the batter is ready by using a skewer to check it comes out clean.
- After 40 minutes, if it’s catching on the edges, cover with foil.
- Whilst the cake is baking, make your sauce.
- Add the sugar, the alcohol, the margarine, and half the cream to a saucepan and heat slowly and gently until the sugar has dissolved.
- Once the sugar has dissolved, turn up the heat and allow it to bubble, creating a caramel. Stir during this process until a lovely thick toffee sauce forms.
- Once it has turned to a thickened sauce, take off the heat and add the remaining cream, stirring in,
- Keep warm until ready to use or gently warm through before serving, giving it a good mix to ensure a nice smooth and tasty sauce.
Want to make this a showstopper?
Decorate the top of your Sticky Toffee Pudding with our Amazing Stuffed Dates. To continue the dairy-free theme, opt for Our Vegan-Friendly Stuffed Dates Selection Box which features fruit and nut-filled Medjool dates and dates dipped in dark chocolate.