Scrumptious Caramel Stock-Pot Pudding (DF, V)

My amazing hubby made this as a treat last weekend and the whole family scoffed it down! He said I can share his recipe with you :)

Pudding Ingredients:
1 1/2 cups self-raising flour (or 1 1/2 cups of white plain flour and 1 1/2 tsp of baking powder)
1/2 c brown sugar
50 gm melted dairy-free spread (Olivite or Olivani)
1/4 c coconut
1 c almond milk
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 tsp vanilla essence

Sauce Ingredients:
1 c brown sugar
1/2 c golden syrup
1 1/2 c water

Method:

1. Turn stock-pot to hot.
2. In a saucepan, heat the sugar, syrup and water (sauce ingredients) until bubbling.
3. Stir until sugar dissolves, then put aside.
4. Spray non-stick cooking spray inside a large glass bowl that fits comfortably in the stockpot bowl.
5. Mix the melted dairy-free spread, coconut, almond milk, No-Egg and vanilla essence together in a smaller bowl. 
6. Fold flour and sugar into wet mixture and pour into glass bowl, leaving at least a couple of centimetres unfilled.
7. Pour sauce mixture over the back of a spoon, on top of pudding mixture (this reduces splatter and leaving 'holes' in the soon-to-be-cake-like mixture).
8. Put the glass bowl inside the stock-pot bowl, and add hot water 1/2 way up the sides of the bowl.
9. Put lid on the stock-pot and cook for 3 hours before lifting.  
10. The sauce will sink to the bottom of the pudding, and the pudding should be firm and bounce back when you touch it.  If the pudding needs more cooking, put lid back on and cook for a further 15-30 minutes,
11. Put a plate on top of the bowl and carefully turn over the bowl, the sauce will spread across the pudding.

Serve warm with dairy-free icecream, custard or whipped coconut cream.  

Recipe by Alina @ LittleByLittle