Low Protein Sticky Toffee Pudding

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 (? cup) Neutral Oil
• 60 ml (¼ cup) Unsweetened Non-dairy Milk – coconut milk is the one with the least protein.
• 60 g (? cup) Dark Muscovado or Dark Brown Soft Sugar
• 50 g (2 tbsp) Treacle (or molasses)
• 150 g (1 ¼ cups) Promin Low Protein All Purpose Baking Mix
• 2 tsp Baking Powder
• 1 tsp Ground Ginger
• pinch Salt

Toffee Sauce:

150 ml (½ cup + 2 Tbsp) Non-dairy Cream (e.g. Oat Cream)

120 g (½ cup) Butter or Margarine – I used plant-based flora in this recipe

120 g (? cup) Light Brown Soft Sugar

25 g (1 Tbsp) Treacle (or molasses)

Method

1. Preheat the oven to 180°C/160°C fan (350°F) gas mark 4. Grease a 20-23cm (8-9in) square baking dish or divide into smaller dishes to freeze portions.

2. In a large saucepan simmer chopped dates, bicarbonate of soda and 200ml boiling water until softened. Set aside to cool.

3. In a jug mix oil, milk, muscovado sugar and treacle. Stir into cooled date mixture (do not drain liquid).

4. Blend mixture with a food processor or hand blender to break down large lumps.

5. In a separate bowl combine dry ingredients then gently fold in the date mixture until smooth.

6. Pour batter into prepared dish and bake 20–30 minutes until a skewer comes out clean.

7. For the sauce melt butter, brown sugar and treacle on low heat. Stir in cream and vanilla, then simmer until smooth.

8. Cool pudding for 10 minutes, prick holes, and pour over ½–? of the sauce. Reserve the rest to reheat and serve.