Traditional date and syrup steamed pudding prepared in the slow cooker is so deliciously simple, easy and incredibly budget-friendly.Light, fluffy, sweet, with tasty toffee notes...yum!Serve with hot custard, chilled cream or ice cream for an instant classic family favourite.A bowl of hot date and syrup pudding is the perfect winter evening warmer.
Switch the slow cooker to the high setting while you prepare the pudding.
Grease the pudding bowl with vegan margarine.
Pour 2 tablespoons of golden syrup to cover the base of the pudding bowl. Add a little extra if required.
Cream the margarine and sugar together either using a hand whisk or wooden spoon.
Mix through the apple sauce.
Next add the sifted flour, baking powder and cinnamon.
Tip in the chopped dates and pour in the 2 tablespoons of plant milk.
Using a mixing spoon fold the flour into the mixture until thoroughly combine. Don't use an electric hand whisk as it will over mix the batter.
Scoop the pudding mix into the pudding basin being careful to just pop the mix over the syrup and not mix it in with the pudding.Level the surface and pop a lid over the pudding basin. Or make a home-made lid with greaseproof paper and kitchen foil large circles, and use string to tightly attach the lid.
Pour in enough warm-hot water (not boiling) into the slow cooker, so that the water level goes at least half way up your pudding bowl.
Add the slow cooker lid and leave to steam for 4 hours.
After 4 hours carefully remove the pudding bowl and allow to sit for 5 minutes before removing from the bowl. Use a knife to go around the edges to loosen the pudding before removing.
Serve hot with vegan custard, pouring cream or ice cream.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover steamed pudding can be stored in the fridge, within a covered container, for up to 4-5 days.
Freeze within a food container for up to 3 months.
Whole puddings can be cooled within the pudding basin/dish and then stored with a lid on or with the greaseproof/kitchen foil cover intact. If preferred prepare a fresh homemade lid.
For easiness use a pudding basin which comes with a matching lid as then you don't have to prepare your own lid!
To prepare your own lid first use a layer of greaseproof paper to overlap your pudding dish, then cover with a layer of kitchen foil, and use string to wrap around the pudding basin tightly attaching the two layers. Use large sheets of greaseproof paper and kitchen foil so that a pleat can be folded within the middle. Check out the easy video tutorial just below the recipe FAQ section which explains the technique much better!
It is important that the pudding doesn't get water into the inside of the bowl as it cooks.
To steam on the stove-top add the pudding bowl with a lid, to a large pot, and fill with boiling water about half way up the bowl. On a gentle steady simmer steam the pudding for about 2 and a half hours. Don't allow the water to run dry.
Serve steamed pudding with hot custard, chilled vegan pouring cream or whipped cream, or a good dollop of vegan ice cream.