STICKY DATE PUDDING
Given the weather in Sydney has decided to return to Winter, it feels juuuuuuust the right time to enjoy a little dessert treat that reflects the wintery feel too. Sticky Date Pudding fits the brief.
My variation takes away the intense sweetness that usually features in sticky date pudd from brown sugar and uses the delicious nourishing properties of the dates and a touch of coconut sugar, with a yummy maple cream drizzled over the top.
This recipe has won a few hearts, and stomachs…over to you to do the same this weekend. Whilst it’s cold and rainy and all…
STICKY DATE PUDDINGS
GF : DF : SF : V
1 cup pitted dates
½ cup water
½ teaspoons bicarb soda
2 tablespoons coconut oil, melted
2 tablespoons coconut sugar
½ almond meal
½ cup brown rice flour
1 cup coconut cream
¼ cup maple syrup
Preheat oven to 160C and line 4 cupcake tins with cases or small square pieces of greaseproof paper.
Bring dates and water to the boil, then take off heat, stir in bicarb soda, allow to cool, then mash the dates into smaller pieces.
In a large mixing bowl, which together coconut oil, eggs, coconut sugar, almond meal and brown rice flour, then add the mashed dates.
Spoon mixture into cases then place the tin into a larger baking tray and pour water around the tray. There should be enough water to come about half way up around the outside of the tins.
Bake in the oven for 20 minutes.
Whilst baking, prepare the maple cream by gently heating the coconut cream on the stove and whisking in maple syrup.
To serve, remove the papers from sticky date cakes and place in bowls, top with maple cream and serve.