Fresh from the garden to the kitchen

PUDDING INGREDIENTS

175g chopped dates

300ml boiling water

1tsp bicarb

85g vegan margarine

100g sugar (coconut sugar if you have it)

2 large eggs

190g gluten free plain flour

2tsp gluten free baking powder

1tsp vanilla extract

SAUCE INGREDIENTS

300ml oat milk

1tbs cornflour

80g vegan margarine

100g sugar

1tbs treacle

METHOD

1. Start by putting the dates in a bowl with the bicarbinate of soda. Pour all the boiling water over the dates. Let them soak for 15 – 20 minutes
2. Using a stand mixer, if you have one, cream together the butter and sugar until light and fluffy.
3. Add the remaining ingredients including the dates and whisky together until combined.
4. Place in a greased cake tin or individual pudding tins (which is what I prefer).
5. Bake at 190oC/170oC fan oven for 15 – 25 minutes, depending on the size of your tin(s). Test by inserting a skewer which should come out clean if the puddings are cooked.
6. Make the sauce: mix cornflour with 3tbsp of oat milk, making sure there are no lumps. Add all other ingredients and bring to the boil while stirring. Keep stirring after the mix comes to the boil and cook for around 20mins or until it reaches the thickness you want.
7. Serve puddings after drissling over the sauce.