Authentic Vegan Sticky Date Pudding Recipe

Method

1. Preheat your oven to 180°C (350°F) and lightly grease a square baking dish.

2. Place the chopped Medjool dates and baking soda in a heatproof bowl and pour the boiling water over them. Allow this to sit for 10-15 minutes. Soaking the dates in an alkaline environment (baking soda) is essential because it softens the fibrous skins and breaks down the fruit into a jam-like consistency, which provides the structural moisture for the pudding.

3. In a large mixing bowl, cream together the vegan butter and the first portion of dark brown sugar until the mixture is smooth and aerated. Stir in the vanilla bean paste.

4. Use a fork to lightly mash the soaked dates within their liquid until mostly smooth, then fold the date mixture into the creamed butter and sugar.

5. Gently sift in the self-rising flour. Fold the flour into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this preserves the light, spongy texture of the pudding.

6. Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

7. While the pudding bakes, prepare the sauce by combining the coconut cream, the second portion of brown sugar, and the remaining vegan butter in a small saucepan over medium heat. Whisk until the sugar has dissolved and the sauce begins to simmer. Let it bubble for 3-5 minutes until it thickens into a glossy caramel.

8. Once the pudding is out of the oven, poke several holes across the surface with a skewer. Pour half of the warm caramel sauce over the pudding, allowing it to soak into the sponge. Serve the remaining sauce on the side.

Notes

Questions