Sticky toffee pudding

• 200g pitted soft dates
• 150mls boiling water 
• 1 tsp bicarbonate soda
• 100g butter 
• 30g black treacle
• 60g dark muscovado sugar
• 3 tsp Loprofin Egg Replacer
• 200mls Sno-Pro
• 185g Loprofin Mix
• 2 tsp baking powder

1. Pre-heat the oven to 170°C and grease the baking dish.
2. Pour the boiling water over the dates and add the bicarbonate of soda. Leave to stand for 10 minutes.
3. Cream the soft butter and black treacle together. Add the sugar and mix to combine.
4. Add the Loprofin Mix, Loprofin Egg Replacer and baking powder. Slowly add the Sno-Pro and mix until you have a soft batter.
5. Using a fork, stir/squash the soaked dates. Pour into the batter mix to combine.
6. Pour the batter into the baking dish and bake for 30–35 minutes.

Chef's tips:

• You can freeze this pudding but don’t add the sauce, you can add the warm sauce to the defrosted pudding when serving instead.
• You can bake this pudding mixture into individual moulds or muffin trays and freeze until needed.
• The sauce will last for a week in the fridge (do not freeze).
• You can add dried fruit to the mixture (50g of sultanas, raisins, or cranberries).