Vegan Sticky Date Pudding
Instructions
Preheat oven to 180C. Grease and line a 20cm loose bottom cake tin.
Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.
Whisk together sugar, margarine and vanilla extract with an electric hand mixer or food processor.
In a small bowl, mix together the egg replacer and water. Whisk the 'egg' mixture into the margarine mixture. Sift in the flour and mix well.
Add the date mixture. Combine well then pour into the prepared cake tin.
Cook for 40-50 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.
Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil. Reduce heat and simmer gently for approximately 20 minutes.
Pierce the pudding in several places with a skewer. Drizzle over about cup of the sauce.
Remove from tin, cut into wedges and serve with extra sauce poured over.
