Sticky Date Pudding with Golden Syrup Caramel
3 teaspoons of egg replacer
6 tablespoons of water
200 grams of pitted dates, chopped into small pieces
185 grams of sugar
1⁄2 cup of tasteless coconut oil (you can use Nuttelex but I prefer not to)
1 1/2 cups of water
1 teaspoon of bi carb soda
1 1/2 cups of self raising flour
4 tablespoons golden syrup 1/2 cup of sugar
2 tablespoons of organic coconut oil
1/2 cup of soy milk
3 teaspoons of cornflour
1. Preheat your oven to 175°C and line a cake tin with baking paper.
2. Whisk the 3 teaspoons of egg replacer into the 6 tablespoons of water.
3. Put the dates, sugar, coconut oil and water into a medium pot and slowly bring to the boil, then turn off the heat.
4. Add the bicarb and gently stir the mixture. It will bubble up at this point.
5. Add the egg replacer mixture into the pot and also stir to combine. Finally add the flour and pour the mixture into the cake tin.
6. Cook for 35 to 45 minutes. Pierce with a bamboo skewer, if it comes out clean the pudding is ready.
7. While the pudding is cooking, place the golden syrup, 1/2 cup of sugar and 2 tablespoons of coconut oil into a small pan and gently heat until all the ingredients start to melt. Then simmer very gently until all the sugar is dissolved and a caramel starts to form.
8. Once the sugar is dissolved, add the soy milk to the caramel and whisk to combine.
9. Place the cornflour into a small container and add just enough water to make a paste. Add the cornflour paste to the caramel and whisk until all ingredients are well combined and simmer for another minute or two. Turn the heat off and set aside until your pudding is ready.
10. Once the pudding is cooked, carefully remove from the oven. Let it cool for about 15 minutes, then gently remove from the cake tin. Serve warm with caramel sauce and coconut ice-cream.
11. If you are not serving straight away, remove from the cake tin and let it stand on a cake rack to cool.
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