📝 About This Recipe
Indulge in this plant-based reimagining of the classic British pub favorite, featuring a dark, sponge-like cake soaked in a luscious, buttery caramel sauce. By using Medjool dates and rich coconut cream, we achieve a deep, molasses-like sweetness and a moist crumb that rivals any traditional version. This dessert is the epitome of comfort food, offering a sophisticated balance of salty and sweet that melts on the tongue.
🥗 Ingredients
The Date Base
- 225 grams Medjool dates (pitted and roughly chopped)
- 1 cup Boiling water
- 1 teaspoon Baking soda (to soften the date skins)
The Sponge Batter
- 75 grams Vegan butter alternative (softened at room temperature)
- 175 grams Dark brown sugar (packed)
- 2 large Flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, sat for 10 mins)
- 1 tablespoon Black treacle or Molasses (for deep color and flavor)
- 1 teaspoon Vanilla bean paste (or extract)
- 175 grams All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Sea salt (fine grain)
The Toffee Sauce
- 200 ml Full-fat coconut cream (chilled, use the thick white part)
- 75 grams Vegan butter alternative
- 125 grams Dark muscovado sugar (for a smokier caramel flavor)
- 1/4 teaspoon Flaky sea salt (to garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Lightly grease an 8x8 inch square baking dish or 8 individual ramekins with vegan butter.
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2
Place the chopped dates in a heatproof bowl and sprinkle with the baking soda. Pour the boiling water over them and let soak for 10-15 minutes until softened.
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3
Once the dates are soft, use a fork or immersion blender to mash them into a thick, chunky paste. Do not drain the liquid; it contains all the flavor.
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4
In a large mixing bowl, cream together the softened vegan butter and dark brown sugar using an electric whisk until pale and fluffy, about 3 minutes.
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5
Gradually whisk in your prepared flax eggs, one at a time, followed by the black treacle and vanilla bean paste. The mixture may look slightly split, but it will come together.
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6
In a separate bowl, whisk together the flour, baking powder, and fine sea salt.
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7
Gently fold the dry ingredients into the butter mixture using a spatula until just combined. Be careful not to overmix, or the sponge will be tough.
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8
Stir the date paste and its soaking liquid into the batter until evenly distributed. The batter will be quite wet—this is normal for a moist pudding.
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9
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes (20-25 for ramekins) until a skewer comes out clean.
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10
While the pudding bakes, prepare the sauce. Combine the coconut cream, vegan butter, and muscovado sugar in a small saucepan over medium heat.
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11
Bring the sauce to a gentle simmer, whisking constantly for 5 minutes until it thickens and turns a deep amber color.
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12
Remove the pudding from the oven. Use a skewer to poke holes all over the surface. Pour half of the warm toffee sauce over the hot cake, letting it soak into the holes.
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13
Switch the oven to 'Broil' (grill) and place the pudding back in for 2-3 minutes until the sauce is bubbling and slightly caramelized on top.
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14
Let the pudding rest for 5 minutes before serving. This allows the sponge to fully absorb the sauce.
💡 Chef's Tips
Always use Medjool dates if possible; they are naturally softer and more 'caramel-like' than Deglet Noor dates. If your toffee sauce separates, add a splash of room temperature plant milk and whisk vigorously over low heat to emulsify. For an even lighter sponge, sift your flour twice to incorporate more air. Do not skip the baking soda in the date soaking step—it breaks down the skins so you don't have tough bits in your pudding. Make this a day ahead! The flavors deepen and the texture becomes even stickier after sitting overnight.
🍽️ Serving Suggestions
Serve warm with a generous scoop of dairy-free vanilla bean ice cream. Drizzle with the remaining warm toffee sauce and a pinch of flaky sea salt. Pair with a hot cup of Earl Grey tea or a dark roast coffee to cut through the sweetness. Top with a dollop of whipped coconut cream for a lighter finish. Add a few toasted pecan halves on top for a delightful crunch.