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Ingredients
  • Pudding:
  • 200 g (7 oz) chopped dried pitted dates
  • 1 tsp bicarbonate of soda (baking soda)
  • 200 ml (¾ cup 1 Tbsp) boiling water
  • 80 ml (⅓ cup) neutral oil (I use sunflower)
  • 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
  • 60 g (⅓ cup) dark muscovado or dark brown soft sugar
  • 50 g (2 Tbsp) treacle (or molasses)
  • 150 g (1 ¼ cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • pinch salt
  • Toffee Sauce:
  • 120 g (½ cup) vegan butter/margarine (I use Naturli Vegan Block) diced
  • 120 g (⅔ cup) light brown soft sugar
  • 25 g (1 Tbsp) treacle (or molasses)
  • 150 ml (½ cup 2 Tbsp) non-dairy cream (home-made cashew cream, soy cream, Elmlea plant double or coconut cream)
  • 1 tsp vanilla extract
Steps
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