`

Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding

May 10 2019
« SCROLL PHOTOS LEFT TO RIGHT »

This week’s new recipe is a caramel, date and fresh ginger self-saucing pudding. This comforting and delicious dessert is also vegan and only requires just a handful of key ingredients, hopefully, most of which you likely already have in your pantry!

I always strive to provide multiple ingredient options, allowing for easy substitutions as needed. In today's recipe, I've used oat milk, but feel free to opt for almond, rice, coconut, or dairy milk if you're not strictly following a vegan diet. As for sweeteners, I've chosen coconut sugar, yet brown sugar or panela would work equally well. Regarding flour, I've opted for spelt; however, wholemeal flour, or plain flour can be substituted based on your preference. While I've used coconut yoghurt, any unsweetened yoghurt you have on hand will suffice.

Personally, I love fresh ginger, so I've incorporated more than the recipe suggests. However, feel free to adjust the amount of ginger to suit your taste, testing the batter as you go.

Enjoy the recipe, and please let me know if you make it @gatherandfeast

 

 


 

Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding  |  Gather & Feast

 

Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding | Gather & Feast
 

Ingredients

Vegan, Refined-sugar-free, Gluten-free option
20 minutes preparation time + 40 minutes cooking time
6-8

Pudding

  • 125ml (1/2 cup) olive oil
  • 175ml (3/4 cup) plant-based milk of your choice (such as almond, oat, coconut, soy) - feel free to use regular milk if you don't need a vegan option
  • 100g (1/2 cup) coconut sugar or brown sugar
  • 10 medjool dates, pitted & finely chopped (or 180g pitted packet/cooking dates, finely chopped)
  • 1 tablespoon vanilla extract
  • 1-inch piece of fresh ginger, finely grated (roughly 1 tablespoon)
  • Pinch sea salt
  • 185g (1 1/2 cups) spelt flour or wholemeal flour (or plain/all-purpose flour) OR (for a gluten-free option, use a GF baking blend)
  • 1 teaspoon baking powder
  • 125g (1/2 cup) plant-based unsweetened yoghurt (or Greek yoghurt for non-vegan option)


Caramel sauce

  • 100g (1/2 cup) coconut sugar or brown sugar
  • 60ml (1/4 cup) pure maple syrup
  • 125ml (1/2 cup) plant-based milk of your choice (such as almond, oat, coconut, soy) - feel free to use regular milk if you don't need a vegan option
  • 375ml (1 1/2 cups) boiling water
  • 3-4 tablespoons cognac, whisky or brandy (optional)
  • 1/2 inch piece of fresh ginger, finely grated (roughly 1 teaspoon)
  • 1/2 teaspoon sea salt

Method

  1.  
  2. Preheat your oven to 180°C/350°F.
  3. In a large mixing bowl, whisk together olive oil, plant-based milk, sugar, dates, vanilla extract, grated ginger, and a pinch of sea salt.
  4. Add spelt flour (or preferred flour) and baking powder to the bowl, then add the yoghurt and fold in until well combined. The batter should be just smooth.
  5. Pour the pudding batter into the baking dish (roughly 6-8 cup capacity), spreading it evenly.
  6. In the same mixing bowl (to minimize washing up), combine coconut sugar, maple syrup, plant-based milk, grated ginger, and boiling water. Stir until the sugar has dissolved.
  7. Carefully pour the hot caramel sauce mixture over the pudding batter. Use the back of a spoon to distribute it evenly.
  8. Bake the pudding for 40 minutes.
  9. Remove the pudding from the oven and let it rest for 10 minutes before serving.
  10. Serve warm with your choice of toppings such as vegan ice cream, coconut yoghurt, or whipped cream.
  11. Optionally, dust the pudding with a little cinnamon before serving.

 

NOTES

  • Use plant-based milk and yoghurt for a vegan-friendly option, but feel free to use dairy equivalents if you're not strictly vegan.
  • Spelt flour, wholemeal flour, or all-purpose flour can be used interchangeably based on your preference or dietary restrictions. For a gluten-free option, opt for a gluten-free baking blend.
  • Coconut sugar or brown sugar can be used for both the pudding and the caramel sauce.
  • Use a baking dish with a capacity of roughly 6-8 cups to accommodate the pudding mixture and sauce comfortably.
  1.  

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Nectarine, Basil & Burrata Salad with Basil & Pistachio Vinaigrette

October 12 2021
This salad is fresh and flavour-packed and uses just a few key simple ingredients.
Read more

Super Green Smoothie Bowl

December 31 2015
I thought I’d kick off the new year with a healthy new smoothie recipe!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more