Ingredients
Method
- Preheat your oven to 350 degrees F, spray a 8x8 dish with non stick spray, set aside.
- Over medium heat, add your chopped dates to a saucepan with your milk and vanilla, stirring constantly for around 10 minutes or until your dates are soft.
- Add in your butter and brown sugar, stir until melted. Remove from heat.
- In a separate bowl whisk together your gluten free flour, baking powder, salt, and cinnamon.
- Pour your date mix from the saucepan into your dry ingredients and mix in to a thick batter.
- Evenly pour in to your prepared dish and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean.
Toffee Sauce:
- Once your pudding is out of the oven, make your sauce by adding your maple syrup, brown sugar and butter to a saucepan and melt together on medium to high heat, constantly stirring until bubbling.
- Remove from the heat, pour in your heavy cream and mix together.
- Slice your pudding and serve each slice topped with a generous amount of toffee sauce. You can also top with vegan ice cream or vegan custard. Enjoy!