Gluten Free Sticky Date Pudding

My sweet lord! Such a common desert that is served and I struggled for a long time in making a tasty pud that ticked all the boxes (DF, GF but still yum!).

This one is one for the archives.

Ingredients

• 220 grams (1 ½ cups) almond meal

• 12 chopped pitted dates

• 1 cup boiling water

• 50 grams (1/3 cup) coconut sugar

• 2 eggs

• 55 grams (2 tablespoons) butter/ghee

• 1 teaspoon. 100% vanilla extract

• 1 teaspoon. baking powder (optional)

Directions

• Preheat oven to 180°C and line a 20 cm cake tin with baking paper.

• In a bowl place the dates in boiling water. Leave these to soak until the dates become soft

• Meanwhile, cream the coconut sugar and butter in a mix master until a paste forms.

• Add the eggs and vanilla extract, mix until combined.

• In a separate bowl mix the almond meal, baking powder and date/water together

• Add the butter/sugar batter and mix until combined.

• Transfer the batter in to the prepared cake tin and place in to the oven for 45 minutes until lightly golden.

• Allow to cool for 10 minutes before turning out on to a wire rack

Caramel sauce option

• 1 cup coconut cream

• 1/3 cup coconut sugar

• 2 tablespoon butter

• 1 teaspoon. 100% vanilla extract

For the caramel sauce

In a medium heat sauce pan melt the butter and sugar together. Add the coconut cream and vanilla and continue to stir for 5 minutes. Be careful to not let it boil!

To serve

Cut a slice of sticky date and pour the caramel sauce over the top! You can also serve this with additional coconut cream to cut the sweetness.