Sticky Date Pudding with Butterscotch Sauce

by Jo

Serves 8



This is a really naughty but nice dessert - great for special occasions! I love to serve it with some vanilla ice cream (eg. So Good) which is available in most supermarkets.


1 1/2 cups dates, finely chopped (medjool dates are best)

1 1/2 cups water

1 tsp bicarbonate of soda

3/4 cup tightly packed soft brown sugar

1/2 cup vegan margarine

1 tsp vanilla extract

1 1/2 cups self-raising flour

3 tsp egg replacer

3 tbsp water


Butterscotch Sauce

1 x 300ml carton Soyatoo topping cream

3/4 cup soft brown sugar

2 tbsp vegan margarine

1 1/2 tbsp golden syrup

1/2 tsp vanilla extract


Preheat oven to 180°C. Grease and line a 20cm loose bottom cake tin.


Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.


Whisk together sugar, margarine and vanilla extract with an electric hand mixer or food processor.


In a small bowl, mix together the egg replacer and water. Whisk the 'egg' mixture into the margarine mixture. Sift in the flour and mix well.


Add the date mixture. Combine well then pour into the prepared cake tin.


Cook for 40-50 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.


Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil. Reduce heat and simmer gently for approximately 20 minutes.


Pierce the pudding in several places with a skewer. Drizzle over about 1/2 cup of the sauce.


Remove from tin, cut into wedges and serve with extra sauce poured over.

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