This nostalgic Butterscotch & Walnut Pudding is a warming, hearty family favourite. Food for the soul. Find more recipes like this in our Plant Based Recipe Collection.
SERVES 6
INGREDIENTS
FOR THE SPONGE
BUTTERSCOTCH SAUCE
METHOD
Preheat the oven to 180°C/fan 160°C/gas mark 3. Brush a 2 litre ovenproof dish with a little olive oil.
Empty the chopped dates into a medium sized bowl, sprinkle over the bicarbonate of soda and pour over 200ml boiling water. Leave to soak for 8 minutes.
Meanwhile, whisk the plant based butter with the sugar until light and fluffy. Whisk in the yoghurt and continue to mix for a minute until well combined. Add the flour and baking powder into the bowl and mix well. Pour the softened dates and their soaking liquid into the bowl and whisk together for 1-2 minutes. The mixture should be light and fluffy.
Spoon the mixture into the prepared dish and scatter over the walnuts.
Bake for 25-30 minutes, until the pudding is just firm to touch.
Meanwhile, make the butterscotch sauce. Dissolve the caster sugar with 3 tablespoons of cold water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, beat in plant based butter. Remove from the heat and stir though the plant based cream and a pinch of sea salt.
While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for 10 minutes and serve warm with the rest of the sauce, also warmed through. This pudding is great topped with our Plant Based Vanilla ice cream or Plant Based Madagascan Vanilla Custard if you prefer!
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