Sticky Toffee Pudding

for the Pudding
150g chopped dates
1 tsp bicarbonate of soda
150ml water
for the sponge
85g gluten-free plain flour
85g gluten-free oat flour
1 teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
pinch salt
115g soft light brown sugar
15ml (1 tablespoon) white wine vinegar
125 – 150ml plant-based milk
50g dairy-free margarine, melted
vanilla extract

for the Sauce
150g soft dark brown sugar
150g golden syrup
150g coconut cream ( from a tin of coconut milk) or dairy-free whipping cream

The day before, place a tin of coconut milk into the fridge.

Grease 6 individual pudding moulds or a 1 pint pudding basin with dairy-free margarine.
Preheat the oven to 190°c / 170°c fan oven / 375°f / gas mark 5.

Place the dates, bicarbonate of soda and water into a saucepan and bring to the boil, stirring so the bottom doesn’t burn. Turn off the heat.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Add the soft light brown sugar and salt and stir together.

Stir in the date mixture.

Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.

Divide the mixture between the pudding moulds and bake for 15 to 20 minutes until a knife inserted comes out clean. One large pudding will take longer.

Leave the sponges in the pudding moulds while you make the sauce and custard.

Open the tin of coconut milk. There will be a solid part and a liquid part. Spoon 150g solid coconut into a saucepan. Add the dark brown sugar and golden syrup.

Place the saucepan over the heat and stir to dissolve the sugar and melt the margarine. Once melted, boil for a minute to thicken.

Run a knife around the inside of each pudding mould and empty the puddings onto individual plates. Spoon a little of the sauce over each sponge and serve the rest in a sauce boat with a second sauce boat of custard.