Sticky Date Pudding

If there's every Sticky Date Pudding on the menu when we're out for dinner, my husband must have it! Perhaps it's a remnant of his English upbringing or maybe it's just the sweet rich flavors that he enjoys so much, but either way, I shudder to think of the amount of added sugar in traditional restaurant versions.

I set about to recreate his favourite dessert, without with added sugar and white flour.

Sweetened only with dates, this treat is just that, a treat to be enjoyed on occasion. But it's sure to wow guests after dinner, gently warmed with gooey caramel sauce.

 

Makes: 8 mini puddings

Time: Make 20 mins

• 50g butter, softened
• 1 Tbsp rice malt syrup (optional)
• 2 eggs
• 1 cup almond meal
• 1/2 cup tapioca flour
• 1 tsp gluten free baking powder
• 1 cup dates
• 1 cup boiling water

Sauce:

• 1 cup dates
• 1 1/2 cups boiling water

DIRECTIONS:

1. Turn oven to 180 degrees and grease a muffin tray with coconut oil or butter.

2. Place the dates in the boiling water and leave to soften.

3. With an electric beater, cream butter and rice malt syrup. Add egg.

4. In another bowl, combine almond flour, tapioca and baking powder.

5. After 5 minutes, the dates should have softened enough you can use a stick blender or food processor to puree the date and water mixture into a creamy date paste.

6. To the flour mixture, combine the date paste and the egg mixture and stir well.

7. Spoon pudding mix evenly into 8 muffin tray holes and bake for 22-25 minutes until the centre springs back to touch. Let cool on a rack.

8. To make the sauce, again soak the dates for 5 minutes in the boiling water. Once softened, blend and continue to add water until you have the desired consistency. I like my date sauce to be quite thick, but if you want it thinner, then add more water gradually.

Serve warm with a generous dollop of sauce and your favourite ice cream if you're feeling extra decadent.