A vegan sticky toffee date pudding
This is the epitome of a winter-warming dessert. The natural fibre and sweetness in the dates binds this decadent pudding together and lends a rich moistness. I like to add a generous pinch of salt to my butterscotch sauce to temper the sweetness and give it a totally moreish (rather than sickly sweet) flavour. Serve warm with a dollop of whipped cream or vanilla ice cream.
This recipe is an extract from A New Way to Bake by Philip Khoury (Hardie Grant, £30), Photography © Matt Russell
Next, why not try more dessert recipes from the House & Garden archive?
Ingredients
For the date cake
For the salted butterscotch sauce
Date cake
Step 1
Preheat the oven to 180°C fan (350°F/gas 4) and line the base of a 20 x 30 cm (8 x 12 in) rectangular baking tin (pan) with baking parchment.
Step 2
Add the dates to a blender or food processor, add the boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes. When this mixture has cooled, add the olive oil and blend it to a smooth purée.
Step 3
Add the sugar, flour, baking powder and salt to a large bowl and whisk to combine.
Step 4
Add the date purée to the dry ingredients and whisk until the mixture is smooth and clear with no dry lumps. Pour the batter into the lined tin and smooth the top.
Step 5
Bake for 25 minutes, or until the cake springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake comes out clean. Set aside in the tin.
Salted butterscotch sauce
Step 6
Mix the milk, sea salt, cornflour and sugar together in a large high-sided, heavy-based saucepan, then bring to a rolling boil while whisking constantly.
Step 7
Add the coconut oil and whisk until melted and well-mixed through.
To assemble and serve
Step 8
Pour the butterscotch sauce over the date cake still in the tin and leave to soak in a little. Slice and serve warm from the baking tin. This dish keeps well if covered in the refrigerator for up to 4 days, or wrapped and frozen for up to 3 months. Defrost in the refrigerator overnight, then preheat the oven to 150°C fan (300°F/gas 2) and reheat for 8 minutes, or until steaming. Or reheat gently in the microwave starting at 30°C (86°F).
