Created by @rawpublic_
Cooking time: 20min, Prep time 10min
1 1/4 cup of The Kind Harvest Co. Self-Raising Flour
200g pitted dates, finely diced
250ml soy milk
1/3 cup butter (I used non-dairy butter)
1 flaxmeal egg (1tbsp flaxseed meal + 3tbsp water)
1/3 cup brown sugar, firmly packed
1 tsp vanilla extract
3 tsp golden syrup
1 tsp baking soda
1/4 cup butter (I used non dairy)
1/2 cup coconut cream
1 cup of brown sugar
1tsp vanilla extract
1/4 tsp sea salt
Preheat your oven to 180'c
Line 6 individual baking tins with baking paper (you can use on the square baking tin if you're not making individual puddings.
In a small bowl, combine flax egg ingredients and set aside.
In a small pot heat the soy milk until almost boiling. Add finely dice pitted dates into small pieces and let stand for 5 minutes.
Sprinkle baking soda onto date mixture and leave for another 5 minutes. Using a fork, gently mash the dates to break them into small chunks. You want the date mixture to be similar to a porridge consistency.
Add butter and brown sugar to a mixing bowl and stir until you have a creamy texture. Gently stir in the flour before folding in the date mixture and vanilla extract.
Pour pudding mixture into 6 individual pudding moulds or into a square baking dish. I lined a muffin tin to make 6 individual puddings.
Bake for 20 minutes or until the cake feels firm and lightly springy to touch or a skewer inserted in the centre comes out clean.
To make the caramel sauce add all the sauce ingredients (excluding the salt) to a small pot.
Bring to a gentle boil for 15-20 minutes.
The sauce will be golden and still a little runny.
Take off the stove and stir in sea salt.
To serve, place pudding onto a plate and liberally cover with caramel sauce and nice scoop of vanilla ice cream.