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

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SERVES: 6

Pitted dates, chopped 1 cup

Dairy free milk 1 3/4 cups

Baking soda 1 tsp

Flour of choice (plain, wholemeal, spelt) 2 cups

Coconut or brown sugar 1/3 cup

Baking powder 2 tsp

Ground ginger 2 tsp

Light-tasting oil (sunflower, rapeseed) 1/4 cup

For Soy Caramel Sauce

Coconut or brown sugar 1/2 cup

Dairy free cream 3/4 cup

Vegan butter 2 tbsp

Ground ginger 2 tsp

Method

  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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