Serves: 6
Prep time:
| 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 |
| Private: Asian Sesame, Soy & Ginger Dressing | 3 tbsp |
| 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 |
| Private: Asian Sesame, Soy & Ginger Dressing | 2 tsp |
Method
- Preheat oven to 160°C (fan-forced) or 180°C (conventional) and grease a large 2L casserole dish.
- 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.
- Add flour, sugar, baking powder and ginger to a large mixing bowl. Mix until smooth.
- Combine cooled date mixture, oil and Birch & Waite Asian Sesame, Soy & Ginger Dressing.
- Pour batter into casserole dish. Bake for 40-45 minutes or until surface is golden brown and a skewer comes out clean.
- 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.
- Pour caramel over warm pudding. Serve with ice cream or additional cream. Enjoy!
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