Clover Sticky Toffee Date Pudding

Recipe by Jay Miller
Serves: 9
Preparation time: 25 minutes
Cooking time: 40-45 minutes plus cooling
 
INGREDIENTS
200g Madjool dates, stones removed
50g light brown sugar
50g treacle sugar (dark brown sugar)
200g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground mixed spice
80g plant based margarine
150ml Clover Good Hope Regular Soy Milk Unsweetened
1 tsp vanilla extract
 
for the toffee sauce
4 tbsp treacle sugar
1 tbsp plant based margarine
2 tbsp Clover Good Hope Regular Soy Milk Unsweetened
1 tsp vanilla extract
pinch of salt
 
for the custard
2 large egg yolks
1⁄3 cup granulated sugar
3 tablespoons cornstarch
1⁄4 teaspoon salt
2 cups Clover Good Hope Regular Soy Milk Unsweetened
2 teaspoons vanilla essence
 
METHOD
Preheat the oven to 160°C and line the base and sides of a 20cm square cake tin with baking paper. Add the dates to a small mixing bowl. Cover with hot water straight from the kettle and leave to soak for 5-10 minutes.

Meanwhile, add the light brown sugar, treacle sugar, plain flour, baking powder, bicarbonate of soda, ground ginger and mixed spice to a large mixing bowl and stir to combine. Add the margarine to the mixing bowl along with the Clover Good Hope and vanilla extract.

Drain the dates then finely chop them until they reach a puree-like consistency. Add the dates to the mixing bowl and give the batter a good stir until all the ingredients are combined.

Transfer the mixture to the pre-lined cake tin and level the top of the mixture with a spatula. Bake for 40-45 minutes or until a toothpick comes out clean. Leave the pudding to cool in the tin until ready to serve.

To make the sauce, combine all the ingredients in a saucepan over a medium heat, whisking constantly for 5-6 minutes until the caramel has thickened.

To make the custard combine the egg yolks, sugar, cornstarch and salt in a medium sized mixing bowl and whisk until light and fluffy. Meanwhile, add the Clover Good Hope Soy Milk and vanilla essence into a medium sized saucepan over medium heat and bring to a simmer. Carefully pour the Clover Soy Good Hope Soy Milk over the egg mixture while whisking vigorously. Return the mixture to the saucepan and place back on a low heat. Whisk until the custard is thick and smooth.

Serve the pudding warm with a generous amount of the toffee sauce and custard. Enjoy!