Vegan Sticky Date Pudding – gluten free & dairy free

Sticky date pudding  with a hint of ginger

Ingredients
210g seeded dates
310 ml boiling water
1 tsp bicarb soda
60g coconut oil
1 tsp vanilla essence
1 tbsp apple cider vinegar
100g coconut palm sugar
½ cup buckwheat flour
½ cup tapioca flour
2 tsp baking powder
60g crystallised ginger roughly chopped

Butterscotch sauce
100g palm sugar
400ml coconut cream
200g coconut oil
1 tsp vanilla essence

Method – pudding

1. Heat the oven to 180° fan forced and grease a deep round cake tin and line with baking paper.
2. Combine dates and water in a saucepan and bring to the boil and then remove from heat. Stir in the bicarb soda and let it sit for 5 minutes.
3. Add the coconut oil, vanilla essence, apple cider vinegar and palm sugar then blend with a stick blend until almost smooth.
4. Now add ginger, flour and baking powder and stir until well combined.
5. Pour into a lined tin and bake for approximately 50-60 minutes.

Method – sauce

1. Place all the ingredients into a sauce and bring to the boil.
2. Simmer for 20-30 minutes or until your sauce starts to darken.
3. Using a stick blender, combine until you achieve a rich smooth consistency with no oil separating from the mix.

Serve your pudding warm with a drizzle of butterscotch sauce over the top