This sticky date pudding is not quite like others. It is gluten free and grain free. There are no refined sugars either, unlike the original that is loaded with brown sugar – which as it turns out is just white sugar with molasses added back in – go figure!? The fudge sauce has no cream in it! 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.
Now, this is hardly a bowl of steamed green veg. When healthifying desserts, it’s about converting and modifying recipes to ensuring our body doesn’t go on a crazy insulin rollercoaster ride, nor does it give our digestive system a hammering with refined ingredients and the additives often found in packaged ultra-processed foods.
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 we have to stop using white flour and sugar? Well, basically they just fill, bloat and addict us. There’s nothing positive gained other than the taste. Everything else is negative. With real food baking, you get nourishment from all the ingredients in the recipe, and they’re delicious, and you actually get full and satisfied because despite being yummy, they’re actually nourishing – and that just kind of seems to make perfectly delicious sense, doesn’t it!?
Real treats. Happy bodies.
Sticky Date Pudding Recipe
- 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 or maple syrups 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
- 1/2 tsp vanilla bean powder or vanilla bean paste
- 1 tsp baking powder
- 60 g buckwheat flour
- 50 g tapioca or arrowroot flour
- 30 g coconut flour
For the sauce
- 3 tbsp rice or maple syrup
- 1 tbsp blackstrap molasses (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
- 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, 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!