Makes 12
adjust servings:

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For the caramel sauce

  1. Place the dates in a heatproof bowl. Sprinkle them with bicarbonate of soda, then pour over the warm plant-based milk. Set aside for 30 minutes.
  2. Preheat the oven on 180°C/160°C fan/ gas mark 4. Generously grease a 12 hole muffin tray with a flavourless oil.
  3. In a food processor, add the dates along with the coconut oil and vanilla extract. Blend until thick and smooth. Pour into a separate large bowl. Sieve in all of the dry ingredients, and mix until well combined.
  4. Pour this batter into the muffin holes, filling them 3⁄4 of the way up – they will rise a fair bit in the oven. Bake for 15-20 minutes, then leave to cool for about 10 minutes. Flip the pan to release the puddings.
  5. While the puddings are in the oven, start making the sauce. Place the brown sugar, coconut cream and salt in a small pot. Melt the sugar on low heat then increase the temperature to medium and whisk until thickened, approximately five minutes. Remove from the heat when glossy and thick.
  6. Serve the sticky date puddings warm with the warm caramel sauce.

Test kitchen tips:

  • This sauce can be stored in the fridge; however it will begin to solidify. To serve again simply warm it up in the microwave for 30 seconds.
  • It’s important to let the dates soak in the bicarb so they break down to be super soft – this will make your pudding lovely and sticky!

Nutrition Facts

Per serving: 210 kcals, 12.9g fat (10.2g saturated), 24.2g carbs (17.1g sugars), 1.9g protein, 1.7g fibre, 0.011g sodium

CakesFreezer-friendlySweet thingsAfternoon tea

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