Sticky Date Pudding with The Kind Harvest Co. Self-Raising Flour

Created by @rawpublic_

Cooking time: 20min, Prep time 10min

Pudding

• 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

Caramel Sauce

• 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

1. Preheat your oven to 180'c

2. Line 6 individual baking tins with baking paper (you can use on the square baking tin if you're not making individual puddings.

3. In a small bowl, combine flax egg ingredients and set aside.

4. 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.

5. 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.

6. 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.

7. Pour pudding mixture into 6 individual pudding moulds or into a square baking dish. I lined a muffin tin to make 6 individual puddings.

8. 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.

Caramel Sauce

1. To make the caramel sauce add all the sauce ingredients (excluding the salt) to a small pot.

2. Bring to a gentle boil for 15-20 minutes.

3. The sauce will be golden and still a little runny.

4. Take off the stove and stir in sea salt.

5. To serve, place pudding onto a plate and liberally cover with caramel sauce and nice scoop of vanilla ice cream.