MAKES 4 MINI PUDDINGS
220ml (7½fl oz) unsweetened
dairy-free milk
100g (3½oz) chopped dates
½ tsp bicarbonate of soda
115g (4oz) dairy-free butter,
plus extra for greasing
100g (3½oz) soft brown sugar
2 tsp treacle
1 tsp vanilla extract
120g (4¼oz) self-raising flour
vegan caramel sauce, warm
vegan custard or ice cream,
to serve
1Preheat the oven to 180°C/Gas Mark 4 and grease four 7.5cm (3in) mini pudding moulds or a 1-ltr (35fl oz) pudding basin.
2Pour the milk into a small saucepan, add the chopped dates and bring to a boil. Reduce the heat and simmer for 5 minutes, until softened. Remove the pan from the heat, add the bicarbonate of soda and, using a stick blender, blitz to make a purée.
3In a large bowl, whisk together the butter and sugar until light and fluffy. Stir in the treacle and vanilla, followed by the date purée. Sift in the flour and mix well to combine.
4Pour the mixture into the prepared moulds, filling them about two-thirds of the way full. Place the moulds on a baking tray and bake for 30 minutes (50 minutes if using the 1 litre mould), until well-risen and golden. The cakes should be shrinking away from the edges of the moulds. Allow to cool in the moulds.
5Serve the puddings warm with a generous drizzle of toffee sauce on top and some custard or ice cream.
TipYou could make one large pudding, if you wish: it will just need to cook for longer.