Sticky Date Pudding
Oh my goodness, this dessert it SO freaking delish!
I poke holes once baked and pour over the syrup, making it super syrupy.
I love making classic recipes and replacing the ingredients with good quality wholefoods.
Pair it with some beautiful Coconut Milk Ice Cream, so delicious!
Servings: 2
Ingredients
4 Dates, pitted & chopped
½ cup Boiling Water
1/4 tsp Bicarbonate of Soda
2 tbsp Maple Syrup
2 tbsp Extra Virgin Olive Oil
1/2 tsp Vanilla Extract
1 Free-Range Egg, lightly whisked
3/4 cup Almond Flour
½ tsp Baking Powder
½ tsp Ground Ginger
Coconut Ice Cream, to serve
Caramel Sauce
½ cup Coconut Cream
¼ cup Maple Syrup
Method
1. Preheat oven to 160 degrees fan forced
2. In a small bowl, add dates, boiling water & bicarb soda. Set aside for 5 minutes.
3. In a separate bowl add syrup, oil, vanilla, egg and beat lightly.
4. Add remaining dry ingredients to bowl, mix until combined.
5. Drain the liquid from dates.
6. Add dates to mixture and stir to combine.
7. Divide mixture evenly into two ramekin dishes.
8. Bake in oven for 20 minutes or until a skewer comes out clean.
9. Prior to removing ramekins, start caramel sauce:
Bring coconut cream & syrup to the boil in a small saucepan and stir consistently for at least 5 minutes or until sauce thickens.
10. Remove ramekins and poke lots of holes with a skewer, pour over sauce (you may need to poke more holes to allow syrup to seep through).
11. Serve with ice cream.