An eggless sticky toffee pudding recipe made with dates and brown sugar for extra indulgence!
Preheat oven to 180°C/350°F (160°C or 325°F if you're using a fan or convection oven). Line an 8x10" rectangular tin with baking paper.
In a small bowl, pour the hot tea over the chopped dates. Leave to soak for 5 minutes, then mash it with a fork to make a lumpy, sticky mixture.
In a separate bowl, cream the margarine and brown sugar together. Add the vanilla along with the date mixture and mix well.
Gently fold in the flour and the baking soda to make a smooth, slightly thick batter.
Spoon the batter into your lined tin and bake for 20 minutes. Prepare the sauce in the meantime.
Add the margarine and sugar to a pan over medium heat. Stir every so often until the sugar has dissolved and the margarine has melted.
Add the coconut milk and stir it in gently. Leave it to simmer for a minute or two until it starts to bubble then remove from the heat.* Don't stir it while it's simmering or the sugar will crystallize.
As soon as the pudding comes out of the oven, poke small holes all over it using a knife.
Pour the sauce over the pudding while it's still hot, leaving around ¼ of it aside for serving. Use the back of a spoon to spread it out evenly over the pudding.
Leave to cool for at least 5 minutes before serving with vanilla ice-cream or vegan custard and the leftover sticky toffee sauce.