Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free

Vickys Sticky Toffee Pudding, Gluten, Dairy, Egg & Soy-Free

Ingredients:
Dates
Milk
Water
Baking soda
Unsalted butter
Brown sugar
All-purpose flour
Baking powder
Ground ginger
Ground cinnamon
Ground nutmeg
Maple syrup
Vanilla extract
Coconut oil

Directions:
1. Preheat the oven to gas 5 / 190C / 375°F and line a 20cm square cake tin with baking paper Quarter the dates and add to a saucepan with the milk and water.
2. Let simmer until the dates have softened Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool Cream the spread and sugar together until light and creamy then stir in the cooled date mixture Add the flour and spices and fold in Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes Let cool slightly then stir in the cream Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven. Serve the other half in a jug so everyone can add extra if they'd like Cut into squares and serve warm with custard, ice cream or cream