'Guilt-free gourmet' sticky toffee pudding

Ingredients

For 6 servings

• 1 item 225g/8oz dates
• 1 item 200ml/7fl oz boiling water
• 1 item 100ml/3½oz rice milk
• 1 item 90g/3¼oz dairy-free butter (such as sunflower spread)
• 1 item 150g/5½oz coconut palm sugar
• 3 item 3 free-range eggs
• 2 tablespoon 2 tbsp date syrup
• 1 item 180g/6oz gluten-free flour or rice flour
• 1 teaspoon 1 tsp baking powder
• 1 teaspoon 1 tsp bicarbonate of soda
• 1 teaspoon 1 tsp vanilla extract
• 1 pinch pinch sea salt
• 1 item 100g/3½oz dairy-free butter (such as sunflower spread)
• 1 item 175g/6oz coconut palm sugar
• 1 tablespoon 1 tbsp blackstrap molasses
• 1 item 100ml/3½oz maple syrup
• 1 item 230ml/8oz soy cream, plus extra to serve
• 1 teaspoon ½ tsp vanilla extract
• 1 pinch pinch of sea salt

Equipment

Saucepan

How to make it

1. 1

   Prepare dates, boiling water, rice milk, dairy-free butter, coconut palm sugar, free-range eggs, date syrup, gluten-free flour or rice flour, baking powder, bicarbonate of soda, vanilla extract, sea salt, dairy-free butter, coconut palm sugar, blackstrap molasses, maple syrup, soy cream, vanilla extract, and of sea salt as listed.

2. 2

   Whisk coconut palm sugar, gluten-free flour or rice flour, baking powder, sea salt, coconut palm sugar, and of sea salt with boiling water, rice milk, dairy-free butter, free-range eggs, date syrup, vanilla extract, dairy-free butter, maple syrup, soy cream, and vanilla extract, then cook gently while stirring until the mixture thickens.

3. 3

   Fold in the prepared ingredients and dates, bicarbonate of soda, and blackstrap molasses as appropriate, then portion into dishes.

4. 4

   Chill until set or serve warm, according to the title.