[19th May 2006]

Sticky Toffee Pudding

Serves: 8
Oven Temperature: 180°C/350°F/Gas 4
Cooking Time: 30 minutes
Vegetarian Paella
Ingredients:

175g (7 oz) soft brown sugar

50g (2 oz) margarine

1tbsp vegetable oil

3 tbsp soya milk

175g (7 oz) finely chopped dates

225g (9 oz) self-raising flour

1/2 - 1 tsp baking powder

275ml (1/2 pint) boiling water

1 tsp bicarbonate of soda (baking powder is fine if you don’t have any)

1tsp vanilla essence

For the sauce:

50g (2 oz) margarine

75g (3 oz) soft brown sugar

3 tbsp soya cream

Instructions:

1. Cream together margarine and sugar. (This is a fairly low fat recipe so the mixture will be crumbly at first rather than creamy!)
2. In a cup, whisk the vegetable oil and soya milk with a fork. Stir it into the margarine and sugar mixture.
3. Put the chopped dates in a medium sized bowl and stir in 1 tablespoon of the self raising flour, the bicarbonate of soda and the vanilla essence. Pour on the boiling water - it will fizz up!
4. Fold the flour and baking powder into the margarine mixture. If the mixture becomes too dry, add some of the liquid from the dates.
5. Finally add the dates and all of the liquid. Blend it together and pour into a greased/lined 7″x11″ baking tray.
6. Cook for about 30 - 35 minutes at 180°C/350°F until cooked.
7. Meanwhile, make the sauce. Melt the margarine over a low heat and then add the sugar. Bring to the boil, then remove from the heat. Stir in the vegan cream and pour the toffee sauce over the cake when it comes out of the oven. Put the cake under the grill for a couple of minutes until the sauce bubbles.
8. Serve with vegan cream or ice cream.