May 23, 2024
Yum Sticky Date Pudding!!
As winter approaches, I definitely find myself longing for those comforting, warming desserts at night. Sticky date pudding was always a staple winter dessert during my childhood. Our pancake mix has definitely surprised us with its versatility as a general one-to-one protien rich replacement for wheat or other gluten-free self-raising flours... and it just keeps on giving! This gluten and egg-free dessert is sure to be a delight on a chilly winter evening!
* tip - to reduce the sugar content you can replace half the brown sugar with allulose (a 1 to 1 sugar replacement).
INGREDIENTS
For the dates:
- 250 g chopped dates
- 1 teaspoon baking soda
- 3/4 cup boiling water
- 1/3 cup ginger lemon kombucha (this really ups the flavour!) or extra boiling water
To finish the pudding:
- 220 grams of Yum. Pancake + waffle mix
- 1 teaspoon baking powder
- 50 g light brown sugar
- 100 g butter (melted)
For the butterscotch sauce
- 100 g butter
- 100 g brown sugar
- 250 ml cream
INSTRUCTIONS
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Preheat the oven to 180C. Grease and line a 20cm X 20cm square cake tin/brownie pan
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Add dates to a large bowl, sprinkle over the baking soda then pour over the boiling water. Stir to combine then set aside for 10 minutes. Once the 10 minutes is up, stir in the kombucha or extra boiling water.
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Add the remaining pudding ingredients to the bowl of dates and stir thoroughly to combine. The batter should lighten and become slightly fluffy. Pour it into your greased cake tin and bake for 25-30 minutes.
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While the pudding is baking, its time to make the sauce. In a saucepan, brown the butter over a over a medium heat. Add the sugar/allulose and cream and whisk thoroughly to combine. Cook for 3-5 minutes until the sauce comes together. It should be smooth looking, slightly thicker in texture and viscous. Remove from the heat and add a pinch of salt to taste.
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Once the pudding is done, pour about half of the sauce over the pudding and allow it to soak into the pudding for 5-10 minutes (poke some holes in it with a scewer to help it soak in).
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Serve with a scoop of vanilla ice cream and some of the extra butterscotch sauce.
Delicious handmade breakfasts
