This sticky date pudding is not quite like other sticky date puddings. It is gluten-free and grain-free for those who need to be off those ingredients or feel better that way. There are no refined sugars in this version but if you prefer that more traditional brown sugar, or that’s what you can afford, it’s no stress – it’s not like you’re eating this every day (and if you are, maybe that’s the issue, not what type of sugar you use in a celebratory treat, so chat to your doc/health professional about cutting back. I digress!)
The fudge sauce has no cream, so yay for the lactose-avoiding peeps! If you’re starting to be put off, don’t be. I put the challenge out to you last week: What should I create a better-treat version of next? There was a resounding cry for sticky date pudding through the virtual corridors of Facebook, so here we are.
You can easily keep leftovers in the freezer – hahahaha. Leftovers.
And there you have it. You MUST send me your pics.
For all those wondering why I’m not using white flour and sugar? With the whole food baking, you get a little more nourishment from all the ingredients in the recipe, and a little less insulin spike, plus I just love trying to swap things out for people in the allergy/dietary avoidance for whatever reason groups, who deserve delicious things too – and they’re just as delicious, in my mind.
BUT: Always remember this:
Homemade with ANY ingredients – even white flour/sugar- is better than store-bought processed cakes with a paragraph of ingredients on the list. So if those are all the ingredients you can manage/access/afford and you’re making dessert? You are already doing an amazing job of switching to homemade.
Real treats. Happy bodies.
Sticky Date Pudding Recipe
Ingredients
- 14 pitted dates 12 to soak and 2 to chop into little chunks and fold through the cake dough at the end (i used the squishy organic medjool variety)
- 2/3 cup boiling hot water
- 1 tsp bicarb soda
- 2 tbsp chia seeds
- 4 tbsp rice, maple syrup or honey if you're needing to reduce sugar levels you can omit this added sugar and stick to the dates and sauce.
- 2 eggs
- 100 g butter or coconut oil if you need dairy-free option
- 1/2 tsp vanilla bean powder or vanilla bean paste
- 1 tsp baking powder
- 60 g buckwheat flour
- 50 g tapioca or arrowroot flour NOTE: You can replace the buckwheat, tapioca + coconut flours combined for a 1: 1 gluten free and use 180g of that instead, if that's easier - it's more grams than the combined 3 ingredients because coconut flour is a BIG moisture soaker. Thus 180g of a GFready -ade flour instead of 140g.
- 30 g coconut flour
For the sauce
- 3 tbsp rice, maple syrup or whatever sugar you have
- 1 tbsp blackstrap molasses - optional (if you have it, it adds a delicious richness to the sauce . otherwise, just increase your rice / maple to 4 tbsp)
- 160 ml coconut cream
- 100 g salted butter or ghee if you need to avid lactose
Instructions
- Pre heat oven to 180C / 350F and line either individual ramekins or a loaf tin at the base, and then butter or coconut oil smeared round the sides.
- Soak the dates and chia seeds with the water and bicarb soda for 5 minutes.
- Blitz butter, butter/coconut oil, rice or maple syrup and all the date / chia / water mixture either in a mixing bowl for 20-30 seconds, a food processor until well combined or a thermomix on speed 6, 10 seconds.
- Then add eggs, vanilla, flours and baking powder and further process until well combined.
- Finally fold in the few little bits of chopped date for some treasured surprise chunks in the final pudding!
- Pour into loaf tin or ramekins and bake for 25-50minutes depending on vessel size – muffin tins / ramekins will take far less time than a whole loaf tin for example. If you're doing it as a loaf it will be closer to the 45mins time but check to see if the skewer comes clean at 30 mins. If it does. You’re done. For muffin minis check at 20 minutes.
- Take out and run a knife around sides and turn over loaf / individual puddings onto cooling tray. Time to make the sauce!
- Put the butter, coconut cream and syrups into wide frying pan – Better than a saucepan for a nice, thick sauce result.
- Simmer and bubble lightly on medium heat for about 5-7 minutes until a little thickened.
- Thermomix note:You can cook your fudge sauce by putting the 4 ingredients in and cooking on speed 4, 7 minutes, varoma temp. I just like being able to see my caramel forming and take it off at the moment I like. Up to you and how much other stuff you’re trying to get done.
- To serve, cut slices, or serve individual puddings on plate and drizzle syrup over the top. Serve with whole yoghurt, creme fraiche, double cream or coconut cream on top and enjoy!
