Unbelievably good Sticky Date Pudding
Photo by Krys Lojek
Sticky Date Pudding with Coconut Caramel Sauce
Ingredients
200gms of medjool dates pitted and roughly chopped
300gms of boiled water
2 teaspoons of baking soda
Flour - add next 4 ingredients together and mix well
180gms of almond meal or dried almond pulp
1/2 cup of coconut flour
3/4 cup of Bob Mills tapioca flour
1 heaped teaspoon of gluten free Bob Mills Baking Powder
80gms of butter or ghee
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
4 eggs
1 teaspoon of vanilla paste or seeds of 1 vanilla pod
Method
In a glass bowl add dates, water and baking soda let sit.
Line a square cake tin with baking paper. Set oven to 165 degrees C
Cream butter, sugar and vanilla together, add eggs one at a time. If curdling add a little of the flour mixture. Add flour and dates to egg mixture.
This should be a fairly runny consistency compared to normal cake mixtures.
Pour into cake tin and place into oven. Bake on low heat for approx 45 min. It is cooked when the center of the cake is firm to touch and a skewer comes out clean.
Coconut Caramel Sauce
200gms of coconut cream
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
80gms of butter or ghee
Melt on medium heat in saucepan until butter is melted and ingredients are combined.
Pour over sticky date pudding and enjoy
200gms of medjool dates pitted and roughly chopped
300gms of boiled water
2 teaspoons of baking soda
Flour - add next 4 ingredients together and mix well
180gms of almond meal or dried almond pulp
1/2 cup of coconut flour
3/4 cup of Bob Mills tapioca flour
1 heaped teaspoon of gluten free Bob Mills Baking Powder
80gms of butter or ghee
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
4 eggs
1 teaspoon of vanilla paste or seeds of 1 vanilla pod
Method
In a glass bowl add dates, water and baking soda let sit.
Line a square cake tin with baking paper. Set oven to 165 degrees C
Cream butter, sugar and vanilla together, add eggs one at a time. If curdling add a little of the flour mixture. Add flour and dates to egg mixture.
This should be a fairly runny consistency compared to normal cake mixtures.
Pour into cake tin and place into oven. Bake on low heat for approx 45 min. It is cooked when the center of the cake is firm to touch and a skewer comes out clean.
Coconut Caramel Sauce
200gms of coconut cream
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
80gms of butter or ghee
Melt on medium heat in saucepan until butter is melted and ingredients are combined.
Pour over sticky date pudding and enjoy