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Sticky Date Self Saucing Pudding

The ultimate in syrupy sweet desserts, this self saucing sticky date pudding is rich and sure to impress! A caramel and date lightly spiced sponge cake sits on top of a pool of butterscotch sauce. If you like it extra-sweet, make extra sauce to serve (recipe in notes).
Course Dessert
Cuisine Australian, British
Keyword butterscotch, butterscotch pudding, butterscotch sauce, medjool date, plant based pudding, plant based sticky date, plantbased pudding, sticky date, sticky date cake, sticky date pudding, vegan cake, vegan dessert, vegan pudding
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Cost $10

Equipment

  • Dutch oven or ceramic baking dish

Ingredients

  • 1 cup medjool dates pitted and roughly chopped
  • 1/4 cup boiling water
  • 1 tsp bi carb soda
  • 1 cup soy milk
  • 1 tsp vanilla extract
  • 120 g vegan butter or margarine
  • 1 cup brown sugar
  • 2 1/4 cup self raising flour
  • 1 tsp cinnamon
  • 1/2 tsp salt

Sauce

  • 50 g vegan butter or margarine melted
  • 1/2 cup brown sugar
  • 3 1/2 cup boiling water
  • 1/2 tsp salt

Extra sauce (optional)

  • 50 g vegan butter or margarine
  • 1/2 cup brown sugar
  • 1 1/4 cup boiling water
  • 1/4 tsp salt
  • 1/3 cup coconut cream

Instructions

  • Please note! This is a LARGE pudding that bubbles while cooking and requires a LARGE baking dish or dutch oven. 26cm diameter is ideal. IF USING A REGULAR SIZE 17CM BAKING DISH PLEASE HALVE QUANTITIES ? and place on a lined oven tray to catch any drips.
  • Preheat oven to 190C and lightly grease your dutch oven or baking dish.
  • In a medium saucepan, add dates, bi carb and boiling water. Simmer until water is almost completely evaporated, stirring so as not to burn. Add soy milk, vanilla extract, margarine and sugar and bring to a simmer for 2-3 mins until mixture begins to froth and rise.
  • Sift flour, cinnamon and salt into a large mixing bowl. Pour wet mixture into the dry ingredients and stir until just combined. The batter will be very thick.
  • Spread the batter into the Dutch oven evenly, then sprinkle with sugar. Combine melted margarine, boiling water and salt in a jug and pour over the top over the back of a spoon. Bake for 55-60 minutes or until the centre is firm. If there is excess sauce sitting on the top of the pudding, rock/swirl the dish so sauce runs to the edges and sinks underneath.
  • Serve immediately with vanilla ice cream and extra sauce if desired.

Extra sauce (optional)

  • Combine all ingredients in a small saucepan and bring to a simmer over medium heat then reduce to very low, stirring occassionally to prevent burning. Simmer on very low heat for 15-20 minutes until sauce reaches desired consistency. Keep in mind it will thicken once it cools slightly - if there is any separation, whisk before serving.