Sticky Toffee Scan Bran Pudding

Instructions

1. Preheat oven to 180c fan, 200c or 400f
2. Soak the scan bran in some boiling hot water to soften, drain and mash with a fork. Mix in the baking powder.
3. Soak the pitted dates for a few mins in boiling hot water to soften, then, drain, finely chop and mix with the vanilla extract. Add this to the scan bran and mix well to combine.
4. Separate the yolks from the whites of the eggs, and whisk the yolks with the maple syrup, add this into the scan bran.
5. Whisk the egg whites until it forms soft peaks and then fold this in, until all ingredients are combined.
6. Pour into a square 8in brownie dish and bake in the oven for approx 30 mins, until a skewer entered into the centre comes out clean.
7. Score your cake into 9 equal sized squares and pierce all over with a skewer.

For the toffee sauce

1. Add the butter to a small saucepan and heat until melted, then add the golden syrup and coconut milk and heat stirring continously until it goes a light caramel colour. Add in approx 3 tablespoons of water and continue to heat until it just starts to thicken.
2. Pour the sauce all over the cake and serve a slice with some quark or light cream.