Ginger and Date Pudding

This recipe makes a traditional style steamed pudding, it has no added sugar and uses dates to create a delicious winter-time comforting dessert. You will need a 2 pint bowl to cook the pudding in.


75g of spelt flour
25g of coconut flour
100g of chopped dates
2 flax eggs (2 tablespoons of ground flax mixed with 6 tablespoons of warm water)
2 teaspoons baking powder
4 tablespoons of soy milk
1 tablespoon of fresh ginger, grated
100g of softened vegan butter (and extra to grease the bowl)

First of all grease the bowl (known as a pudding basin in the UK) with butter.

In a separate mixing bowl add all the other ingredients and beat together for a minute or two.

Spoon the mixture into the cooking bowl and cover with a piece of greaseproof paper then with foil. Tie around the foil with string to secure.

Stand the basin in a saucepan of water to come about half way up the bowl. Bring to a simmer then simmer for 1 1/2 hours. Top up the water if necessary. Alternately, if you have a slow cooker you can use it to cook the pudding just put the basin in the slow cooker half filled and cook on high for 2 hours (1/2hour to allow the water to increase).

Tip out the pudding onto a plate. Serve with soy yoghurt or custard.