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Gluten Free Sticky Date Pudding

March 6, 2015

 

 

So my sister-in-law asked me to make a dessert for her birthday party which gave me the perfect excuse to try out today's recipe.

 

This deliciously moist and flavorsome Gluten-Free Coconut Sticky Date Pudding recipe tastes so good but you don't have to worry about that heavy feeling in your stomach that often accompanies eating desserts!  Apart from it being gluten-free, I've also used coconut sugar in this recipe which is low G.I. and so it keeps your blood sugar more stable too.

 

Just so you know everyone at my sister-in-law's party loved it!  

  • Instead of caramel sauce, fresh cream also works nicely

  • Add some chopped nuts on top if you like a bit of crunch

  • You can easily substitute the coconut sugar for brown sugar and the gluten-free self-raising flour for regular self-raising flour if you prefer

 

YOU WILL NEED

 

Pudding

1¾ cup | 250g | 9 ounces cup pitted dates chopped

1 teaspoon bicarbonate of soda

 1+1/2 cups boiling water

½ cup | 125g | 5 ounces butter

1 cup coconut sugar

1 teaspoon vanilla extract

3 eggs

1 teaspoon mixed spice

1¾ cup gluten-free self raising flour

 

Caramel Sauce

¾ cup coconut sugar

300ml |  10 ounces thickened cream

1 teaspoon vanilla extract

1 teaspoon mixed spice

 

METHOD

  1.  Preheat oven to 180°C/375°F.  Grease and line a 20-22cm/8-9 inch spring form pan and set aside.

  2. In a medium glass bowl add dates, bicarbonate of soda and water, cover and let sit for at least 20 minutes.

  3. In a large sized mixing bowl add butter, coconut sugar and vanilla and beat with an electric mixer until pale.

  4. Add the eggs one at time, beating well between each addition.

  5. With a stick blender or food processor blend the date and water mixture until smooth.

  6. Add the date mixture into the butter mixture and stir gently to combine.

  7. Add the mixed spice.

  8. Gradually add the flour and fold in gently to keep the mixture light.

  9. Pour into your spring-form pan and bake for 35-40 minutes or until a toothpick/skewer comes out clean.

  10. After 20 minutes, if you pudding is sufficiently brown quickly cover with a layer of foil to prevent it from over-browning.

  11. Continue to cook for the remaining time.  Remove from oven and using a skewer or the large end of the toothpick poke multiple holes all over.

  12. In a small saucepan add the coconut sugar, thickened cream, vanilla extract and mixed spice and bring to the boil and then simmer for 2 minutes.

  13. Pour ¼ of the mixture over the pudding and allow it to absorb for at least 10 minutes.

  14. Serve warm with reserved caramel sauce, ice-cream, fresh cream or custard.

 

MAKES 12 GENEROUS SLICES

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