Self-saucing sticky date pudding

Name: Self-saucing sticky date pudding
Prep time: 10 min
Cook time: 30 min
Total time: 5 min
Yield: Serves 8

Prep

10 min

Cook

30 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

30 min

Serves

Skill

Dairy and Lactose Free Vegan Winter Warmers Desserts Almond Milks So Good Frozen Dessert So Good Almond and Coconut Milks

This homemade sticky date pudding creates a layer of spiced caramel sauce under the cake as it bakes – what a perfect treat!

Ingredients

3/4 cup So Good Unsweetened Almond Milk
1 1/2 cups self-raising wholemeal flour
1/3 cup brown sugar
100 g pitted dates, chopped
1 tsp cinnamon
1/2 tsp salt

For the topping

1 cup boiling water
1⁄4 cup brown sugar
1 tbs non-dairy butter or margarine
1/2 cup So Good Unsweetened Almond Milk

Nutrition per serving

Weight, measurement and temperature conversions

805 kJ

energy kj

3 g

protein

1 g

saturated fat

5 g

dietary fibre

37 g

carbohydrate

18 g

sugars

360 mg

sodium

Method

Preheat oven to 180°C, lightly coat a 20 x 20 cm square pan with cooking oil spray. Place pan on a flat baking tray to catch any drips.
Combine flour, brown sugar, dates, cinnamon and salt in a medium bowl. Add So Good Almond Milk and stir to combine. Spread batter into the prepared pan.
Combine water, brown sugar and margarine for topping in a large heat-proof jug. Stir until margarine is melted, then add So Good. Pour liquid carefully over the surface of the batter – do not stir!
Bake for 25-30 mins, until centre is firm and edges are bubbling. Stand for 10 minutes before serving warm.

3/4 cup So Good Unsweetened Almond Milk
1 1/2 cups self-raising wholemeal flour
1/3 cup brown sugar
100 g pitted dates, chopped
1 tsp cinnamon
1/2 tsp salt