It’s hard to describe just how good this dish is.  You have to try it.  Just like Grandma used to make: incredibly smoky and toffee-and-caramel flavoured.  The notes of cinnamon, ginger and nutmeg add hints of deliciousness to the orgy of richness.  This dish goes really well with a serving of dairy free ice cream.

Ingredients – Serves : 6

Sponge

• 170g Medjool dates
• 350ml Plant based milk
• 1 tsp vanilla extract
• 1 ½ tsp bicarbonate of soda
• 115g dairy-free butter
• 100g dark brown sugar
• 180g self-raising flour
• 1 tsp nutmeg
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp salt

Sauce

• 100g dairy-free butter
• 100g dark brown sugar
• 1 Tbsp honey – (original 1Tbsp golden syrup)
• 3 Tbsp coconut cream

Method

Sponge

1. Cut the dates into small pieces, removing the stones as you go.
2. Put the dates into the saucepan along with the milk and vanilla extract and cook until the dates are soft, about 10 minutes.
3. Take the pan off the heat and stir in the bicarbonate of soda.  Let the liquid cool to room temperature.
4. Add the butter and sugar.  Add the flour, nutmeg, ginger, cinnamon and salt and stir them through a few times with a spoon until just combined but not overmixed.
5. Butter Ramekins, one per serving if using 3.25 Inch ones, and split the sponge mixture between them.
6. Cover the pudding with a sheet of greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
7. Ensure the trivet is in the pressure cooker and add 500ml boiled water.
8. Sit the Ramekins on the trivet; 3 will fit in the bottom on the pressure cooker, if using more then stack, but off-set on top of the others.
9.  Close the lid and put on hob to boil over a high temperature.
10. Once pressure is high, 2^nd line, turn down the temperature to low and cook for 20 mins; keep an eye that the pressure does not go to high or drop below the 2^nd line.
11. Take off the heat and leave to naturally release for 10 mins.
12. Carefully remove the pudding from the machine using the 2 string handles if used.

Sauce

1. Whilst the pudding is cooking, clean the saucepan and put it back on a medium heat.
2. Add the honey, sugar and butter into the saucepan, stir and reduce the heat to low.
3. Cook for 5 minutes until you have a syrup.
4. Remove the pan from the hob, allow it to cool slightly and then stir in the coconut cream and pour into a serving jug.
5. Remove the paper and foil and invert on to a serving plate. Serve immediately with sauce and/or whatever you fancy…..