A good sticky toffee pudding really is the stuff of dreams. It's fudgy and rich and indulgent, but somehow there's always room for one at the end of a big meal. This one is beautifully moist and moorish and as a bonus the sauce and sponge are all made in one dish! So less faffing about and less washing up. Win win.
Preheat the oven to 180 or 160 degrees fan.
Soak the dates in the tea with the bicarb of soda for around 20 minutes. Blend to desired consistency. Either smooth or more chunky, with larger pieces of dates in - depending on how you like your sticky toffee pudding!
Whisk the butter, date mixture, sugars, vanilla extract and a pinch of salt in a bowl. Gradually add the milk and continue whisking until you have a completely smooth mixture.
Sift in the flour, baking powder, ground ginger and cinnamon and gently fold everything together until fully combined.
Pour into a large baking dish, one that's deep enough to allow for 300ml water to be poured on top.
Sprinkle the dark or molasses sugar evenly on top of the batter, cut the butter into chunks and spread evenly on top of the sugar. Then gently pour over the cream and use the back of a spoon to carefully pour the boiling water over the top, covering everything.
Place in the oven and bake for 35-40 minutes.
Serve warm with vegan ice cream, cream or custard and enjoy!
