Salted Sticky Date and Ginger Pudding with Soy Caramel and Birch & Waite Asian Sesame, Soy & Ginger Dressing

Serves: 6
Prep time:

Pitted Dates, Chopped1 cup
Dairy Free Milk1 3/4 cups
Baking Soda1 tsp
Flour Of Choice (Plain, Wholemeal, Spelt)2 cups
Coconut Or Brown Sugar1/3 cup
Baking Powder2 tsp
Ground Ginger2 tsp
Light-Tasting Oil (Sunflower, Rapeseed)1/4 cup
Private: Asian Sesame, Soy & Ginger Dressing3 tbsp
Coconut Or Brown Sugar1/2 cup
Dairy Free Cream3/4 cup
Vegan Butter2 tbsp
Ground Ginger2 tsp
Private: Asian Sesame, Soy & Ginger Dressing2 tsp


  1. Preheat oven to 160°C (fan-forced) or 180°C (conventional) and grease a large 2L casserole dish.
  2. For the pudding: Add dates, milk and baking soda to medium-sized suacepan and bring to boil for 5 minutes. Keep an eye on saucepan as it will bubble quickly. Mash dates well and allow to cool.
  3. Add flour, sugar, baking powder and ginger to a large mixing bowl. Mix until smooth.
  4. Combine cooled date mixture, oil and Birch & Waite Asian Sesame, Soy & Ginger Dressing.
  5. Pour batter into casserole dish. Bake for 40-45 minutes or until surface is golden brown and a skewer comes out clean.
  6. For the caramel: Add sugar, cream, butter ginger and Birch & Waite Asian Sesame, Soy & Ginger Dressing to a small saucepan over medium heat. Simmer for 5-10 minutes or until thickened.
  7. Pour caramel over warm pudding. Serve with ice cream or additional cream. Enjoy!

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