Healthier sticky date pudding with salted caramel sauce
Print RecipeServings: servings
(When adjusting servings round up or down to suit the ingredients and your desired taste)
Keywords: baking, dairy free, dessert, eggs, gluten free, pudding
Equipment
- 6 Ramekin dishes or baking dish
- 1 Medium-sized heat proof bowl
- 1 Large bowl
- 1 Small bowl
- 1 Processor or blender
- 1 Small pot
Ingredients
Before you start
- oil spray
Dates
- 1 cup pitted dates
- ½ tsp baking soda
Dry ingredients
- 1 ½ cups / 240 g flour or gluten-free flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground ginger
Wet ingredients
- ⅓ cup / 80 ml maple syrup
- ⅓ cup / 80 ml olive oil
- 1 tsp / 5 ml vanilla extract
- 3 eggs
Sauce
- 1 cup / 250 ml coconut cream
- ½ cup / 125 ml maple syrup
- 1 tsp / 5 ml vanilla extract
- 2 tsp cornflour
- ⅛ tsp sea salt
Instructions
Before you start
- Bring a jug of water to a boil. Spray six small ramekin dishes or a baking dish with oil spray. Preheat the oven to 180 °C or 160 °C fan bake.
Prep dates
- Roughly chop 1 cup pitted dates. Combine the dates and ½ tsp baking soda in a medium-sized heatproof bowl. Pour over 1 cup or 250 ml of boiling water. Stir well and set aside, stirring occasionally, for 10 minutes to soften dates. Set aside 3 dates, then mash the remaining dates with a masher until it resembles a sloppy porridge consistency.
Dry ingredients
- Meanwhile, in a separate large bowl, combine 1 ½ cups flour, 1 tsp baking powder, ½ tsp cinnamon and ½ tsp ground ginger.
Wet ingredients
- Combine ⅓ cup maple syrup, ⅓ cup olive oil and 1 tsp vanilla extract with the date mixture. In another separate small bowl, lightly whisk 3 eggs. Then add the date mixture and eggs to the dry mixture and stir until well combined
Bake pudding
- Pour the mixture into the prepared baking dish or ramekin dishes (only fill ⅔ the way up), smoothing the top. Bake for 15-20 minutes for ramekin dishes or 20-25 minutes for a baking dish, or until the top springs back when lightly pressed.
Make sauce
- Meanwhile, combine 1 cup coconut cream, ½ cup maple syrup, the reserved dates, 1 tsp vanilla extract, 2 tsp cornflour and ⅛ tsp sea salt in a processor or blender and blitz until smooth. Then add to a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 5-8 minutes or until thickened.
To serve
- Divide the sticky date pudding between bowls (if not using ramekins). Drizzle with salted caramel sauce and a generous scoop of your favourite ice cream or Greek yoghurt.
Nutrition
Calories: 690kcal | Carbohydrates: 113g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 277mg | Potassium: 348mg | Fiber: 5g | Sugar: 80g | Calcium: 123mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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