Sticky Date
Pudding

1. Preheat the oven to 190 degrees celcius. Grease 6 pudding molds or 12 6-inch ramekins and set aside. You can also use muffin tins with cases.
2. Add the dates, rice milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda, mix and let cool.
3. In a mixing bowl, beat the sugar and milk free margarine until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins or muffin cases.
4. Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
5. Prepare the sauce by adding the syrup, sugar, and margarine in a saucepan and heating up and letting simmer, around 5 minutes.
6. If using ramekins, poke holes over the tops of the puddings and pour half the sauce over each one, to soak the puddings. Pour extra sauce over each one and serve.
7. If using muffin tins, take the paper case off and serve in a small bowl, then poke holes and pour sauce over to soak the puddings and extra sauce to serve.

Serves: 12

Tip: We served this with coconut icecream.

This recipe is courtesy of Apex Camp on the Sunshine coast in Queensland and is from thebigmansworld.com