INGREDIENTS

200g Dates, pitted 

1 tsp Baking Soda 

150g Pumpkin puree (Caned or homemade - see below)

150ml varm Koatji Milk 

100g Plant based Butter, soft (recommend Miyoko's plant milk butter, salted) 

75g Coconut Sugar

2 tbsp of Date Syrup

2 Large Eggs 

1 tsp Vanilla Extract

190g All Purpose Flour 

2 tsp Baking Powder

½ tsp salt 

1½ tsp Cinnamon, ground

1½ tsp Cardamom, ground

½ tsp Cloves, ground

PROCESS

1. Chop the dates and pour over the warm Koatji Milk and stir in the baking soda. 

2. Whip together the coconut sugar, date syrup, butter and vanilla extract in a stand mixer.

3. Mix together the egg and pumpkin puree in a separate bowl.

4. Mix the flour with baking powder, salt and all the spices in a separate bowl.

5. Blend the dates with the Koatji milk to a puree.

6. Add the egg/pumpkin puree to the stand mixer and mix well

7. Add the date puree to the stand mixer and mix well

8. Add the flour mix and mix until everything is combined. 

9. Butter a springform pan or a baking tray ( 10x10 inches) 

10. Add the cake dough and bake the cake in a preheated oven at 350F for 25-30 minutes 

11. Let the cake cool down for 15 minutes before serving

HOMEMADE PUMPKIN PURÉE

INGREDIENTS

1 Red Kuri Squash (Hokkaido Pumpkin)

PROCESS
1. Cut the pumpkin in half and remove the seeds 

2. Bake the pumpkin at 400F for about 45 minutes until tender. 

3. Scoop out the inside of the pumpkin and let the drain in a strainer for about an hour. 

4. Blend the drained pumpkin and it is ready to use.

TOFFEE SAUCE

INGREDIENTS
150 g Cane Sugar

2 tbsp Date syrup 

100 g Plant based Butter (recommend Miyoko's plant milk butter, salted) 

150 g Coconut Milk,  30% fat

Pinch of salt

PROCESS

1. Add the sugar to a pot and heat it up slowly until it starts to caramelize. 

2. Stir it slowly until all the sugar is carmelized - be careful not to burn the caramel.

3. Stir in the butter and the date sirup till everything is combined 

4. Add little by little the coconut milk while stirring 

5. Give the caramel a boil for about 30 seconds till and cool it down to room temperature 

Serve the Sticky Toffee Pudding with a scoop of your favorite vanilla ice cream, pour over a generous amount of the toffee sauce and enjoy.