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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 or maple syrups
  • 2 eggs
  • 50 g butter
  • 50 g coconut oil ( you can just do 100g butter, instead of 50/50 but why not get some lauric acid for immunity into our desserts, no?)
  • 1/2 tsp vanilla bean powder
  • 1 tsp baking powderr
  • 110 g buckwheat flour
  • 30 g coconut flour (You could do 80g coconut flour and omit the buckwheat if you are strict paleo. It will be a lot more moist in texture. no ‘fluff’ but still very yummy. The first version I did was the 100% coconut flour version and if I were making it again, I’d whip egg whites to a stiff peak separately and then add them back in at the end for more airiness.)

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

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, 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. Check to see if the skewer comes clean. If it does. You’re done.
  • 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!