Sticky Date Pudding (Gluten-Free Option) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An Yvonne Voorthuisen recipe submitted to a health magazine that I subscribe to. A good simple recipe for a warm dessert. She uses Orgran brand gluten-free flour mix that does contain a gum. If using a blend without gum you should add some xanthan gum (or substitute) Ingredients:
1 cup dates, chopped |
1 1/4 cups water |
60 g butter or 60 g margarine |
1/4 cup caster sugar |
2 eggs |
1 cup gluten-free self-raising flour or 1 cup self-raising flour |
1 teaspoon bicarbonate of soda (baking soda) |
1/4 teaspoon vanilla essence |
1 1/4 cups brown sugar |
200 ml cream (4/5 cup) |
130 g butter or 130 g margarine |
1/2 teaspoon vanilla essence |
Directions:
1. Preheat oven to 160°C and grease a large loaf tin or similar sized casserole dish.
2. Add the dates and water to a saucepan and simmer gentley, until the dates have softened. Remove from the heat.
3. Add the sugar, butter, bi-carb soda and vanilla essence to the date mixture ,while the mixture is still warm. Allow to cool.
4. Add the eggs and flour. Mix well.
5. Pour the mixture into the baking dish and bake for approx 30 minutes.
6. For the sauce: Using a saucepan- combine all sauce ingredients and simmer gentley for 5 minutes.
7. TO serve: place a slice or square of the date pussing in a bowl and spoon over some sauce.
8. Leftovers can be frozen in single-serve plastic containers and reheated in the microwave for one minute on High.
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