Sticky toffee pudding

Sticky toffee pudding 

Prep Time: 30 mins 
Cooking Time: 30 mins 
Total Time: 60 mins 

Ingredients: 

• 1 cup Pitted Medjool Dates (175g) Packed cup, chopped
• 1 ½ cups Soy Milk (360ml) or other non-dairy milk
• 1 tsp Vanilla Extract
• ½ cup Vegan Butter (112g)
• ½ cup Light coconut Sugar (100g)
• 1 ½ cups All Purpose Flour (188g)
• 3 tsp Baking Soda
• 1 tsp Salt
• ½ tsp Nutmeg
• 1 tsp Ground Ginger
• 1 tsp Cinnamon

Toffee Sauce:

• 1 Tbsp Maple Syrup
• ½ cup coconut Sugar (100g)
• ½ cup Vegan Butter (112g)
• ½ cup Canned Coconut Cream (120ml) Unsweetened

Method:

1. Preheat your oven to 350°F (180°C).Spray a 9×9-inch square baking dish with non-stick spray. Set aside.
2. Put the chopped dates, soy milk, and vanilla extract into a saucepan.
3. Heat over medium heat, stirring all the time, for about 12 minutes until the dates are soft.
4. Add the vegan butter and light brown sugar to the saucepan.
5. Stir until the butter and sugar have completely melted.Take the sauce pan off the heat.
6. In a mixing bowl, sift in the all-purpose flour.
7. Add the baking powder, salt, nutmeg, ground ginger, and cinnamon.Stir the dry ingredients together.
8. Pour the warm date mixture from the saucepan into the bowl of dry ingredients.
9. Mix until you have a thick, smooth batter.Pour the batter into the prepared 9×9 baking dish.Smooth the top with a spatula.
   Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
10. Place the dish on a wire rack and let the pudding cool for 10 minutes.
11. Make the toffee sauce:
    Add maple syrup, dark brown sugar, and vegan butter to a clean saucepan.
12. Heat over medium to high heat, stirring constantly, until everything has melted and the mixture is bubbling.
13. Remove from the heat and pour in the coconut cream.
14. Stir until the sauce is smooth and well combined.

To serve:

1. Slice the warm pudding into squares.
2. Spoon a generous amount of toffee sauce over each slice.
3. Serve with vegan cream, ice cream, or custard.