Sticky Toffee Pudding

Serves 8

Sponge:

• 300g (10 oz) dates, halved
• 375ml (13fl oz) soya milk
• 150ml (5fl oz) water
• 1 1/2 tsp bicarbonate of soda
• 170g (6 oz) margarine
• 170g (6 oz) soft brown sugar
• 300g (10 oz) white self raising flour
• 3/16 tsp ground nutmeg
• 3/4 tsp ground ginger
• 3/4 tsp ground cinnamon

Sauce:

• 150g (5 oz) golden syrup
• 300g (10 oz) soft brown sugar
• 225g (8 oz) margarine
• 1 1/2 tsp vanilla essence
• 150ml (5fl oz) soya cream

1. Preheat oven to 190c
2. Line a 20cm x 20cm shallow cake tin with baking parchment
3. For the sponge: put the chopped dates into a saucepan with the soya milk and water, simmer until dates are softened.
4. Take off the heat and stir in the bicarbonate of soda.
5. Beat together the margarine and sugar until creamy.
6. Add the date mix and stir in.
7. Mix the flour, nutmeg, ginger and cinnamon.
8. Sieve the dry mix into the date mix and fold in.
9. Spoon the sponge mix into the cake tin.  Bake for 30 minutes or until cooked.
10. For the sauce: melt the syrup, sugar, margarine and vanilla essence in a small saucepan and simmer for 5 minutes without stirring.
11. Leave to cool slightly then mix in the soya cream.
12. Once the sponge is cooked, prick it all over, and pour half the sauce over the sponge.  The rest can be added when served.

This is a slightly modified version of the recipe found at http://demuths.co.uk/rachels-blog/article/sticky_toffee_pudding