Vegan Sticky Toffee Pudding - cooking recipe

Ingredients

Ingredients for sponge
250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Ingredients for toffee sauce
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
100 ml soya cream
1 teaspoon vanilla essence

Preparation

Preheat the oven to 375\u00b0F.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.