Food recipes
Vegan Sticky Date Pudding
Vegan Sticky Date Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic dates, deglet noor leavening agents, baking soda margarine, regular, 80% fat, composite, stick,...
Vegan Sticky Date Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
dates, deglet noor
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, ginger, ground
spices, cinnamon, ground
syrup, maple, canadian
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
Directions:
Pre-heat the oven to 190C-Gas5.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture.
Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour.
Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into a 20cm x 20cm tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
Prick the pudding all over and pour half the hot toffee sauce over the pudding.
Serve the rest of the sauce with the pudding.
It freezes well, cut into individual servings and place in the freezer.
Defrost in the microwave for 2 minutes.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
dates, deglet noor
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, ginger, ground
spices, cinnamon, ground
syrup, maple, canadian
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
Directions:
Pre-heat the oven to 190C-Gas5.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture.
Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour.
Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into a 20cm x 20cm tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
Prick the pudding all over and pour half the hot toffee sauce over the pudding.
Serve the rest of the sauce with the pudding.
It freezes well, cut into individual servings and place in the freezer.
Defrost in the microwave for 2 minutes.