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Sticky Toffee Pudding

What you need: 

2 oz sugar
1/2 teaspoon salt
3 oz brown flour (whole wheat)
1/2 baking soda (sodiumbicarb)
1/2 baking powder
1 tablespoon raisins
8 dates, finely chopped
2 tablespoons vegetable or corn oil
1 tablespoon date syrup
2 teaspoons white vinegar
7 tablespoons water
3 tablespoons rice syrup

What you do: 

Mix vegan sugar, salt, flour, sodium bicarbonate, baking powder together. Stir together well.
Add chopped dates and raisins (you may wish to sprinkle 1 tablespoon of the flour over the dates while chopping to stop them for sticking!). Add date syrup, oil, vinegar & water to the mix.
Grease a container ( I used an oblong one, 8x3 and 3 deep) and pour in the rice syrup. Pour in the pudding mix on top and bake at 200 for 20 ish minutes until it springs back when pressed lightly.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I'm gonna say that that 200 is Celsius, as that's the only temp that would make sense for a sponge cake.  I'm going to guess that the 1/2's are teaspoons cause of the small amount of flour.  The Vegetarian Cookery School has an awesome recipe on their website for this.  There's another one on Parsley Soup.  This one looks simpler though, so I might try it sometime.

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Yeah, this recipe needs some clarification. In addition to the previous question about 1/2 what, how about "200?" Degrees, I assume, but Celsius or Fahrenheit? 

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