Clean Sticky Date Pudding
With Winter, I find myself dreaming of dishes that bring comfort in a bowl during these short days and chilly nights. Amongst the classics like Grandma's crumble and pouring custard dotted with vanilla, sits one dessert that always seems to make me feel cosy and content; the always delicious sticky date pudding. The original made in many homes combines a base of dates with flour, brown sugar, eggs, butter and rich caramel sauce - so today I made it my little mission to turn this warming dessert fave into a clean, healthier version of itself.
This recipe is slightly influenced by an amazing recipe from Bon Appetit, which I have used as a starting point to this clean recipe. Using substitutes like spelt flour, LSA, coconut oil and coconut sugar, each little morsel is soft, rich and sticky; all that I could hope a sticky date pudding to be. We can't also forget the salted caramel sauce which is generously drizzled over the pudding before serving. LSA can be replaced with ground almonds, but I really enjoy the flavour it brings, and is usually a little cheaper at the store! I hope that you try this healthier but no less indulgent family favourite, and I would love to hear how it turns out. Rhi x
This recipe is slightly influenced by an amazing recipe from Bon Appetit, which I have used as a starting point to this clean recipe. Using substitutes like spelt flour, LSA, coconut oil and coconut sugar, each little morsel is soft, rich and sticky; all that I could hope a sticky date pudding to be. We can't also forget the salted caramel sauce which is generously drizzled over the pudding before serving. LSA can be replaced with ground almonds, but I really enjoy the flavour it brings, and is usually a little cheaper at the store! I hope that you try this healthier but no less indulgent family favourite, and I would love to hear how it turns out. Rhi x
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Ingredients (makes 12 small cakes or one large)
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1/3 cup coconut oil or organic butter (I like using half and half!)
1 cup pitted dates, chopped 1/2 cup ground LSA 1 cup wholemeal or spelt flour 1tsp baking soda 1tsp baking powder 3/4 cup coconut sugar 2 eggs |
1tsp vanilla extract
1/2tsp salt Sauce: 1 cup coconut sugar 1/2 cup cream or coconut cream 3tbsp coconut oil or organic butter 1tsp sea salt flakes |
Method
- Preheat your oven to 170c fan bake. In either a 12 hole pan or cake tin, grease with butter then dust with flour, ensuring all of the area is dusted.
- In a pot, add 3/4cup water and the chopped dates. Sit over a medium heat, and bring to the boil. Once the dates are boiling, take off the heat and stir in the baking soda (mixture will bubble). Leave to sit.
- In a bowl, use a electric hand mixer to cream the coconut oil/butter with the coconut sugar and vanilla. In another bowl, whisk together the LSA, flour, baking powder and salt.
- Add one egg to the sugar mixture, and mix well. Then, add half the flour mixture and mix until smooth. Then add half the dates, and repeat the process with the last egg, remaining flour and dates.
- Evenly divide the batter into your chosen tins and place into the oven. I used the smaller tins and baked for 15-20 minutes until a skewer comes out clean and the cake springs back to the touch. If you are using a cake tin, leave in the oven until the cake is golden, and a skewer comes out clean when tested (may take 30-45 minutes). Remove from the oven and leave to cool slightly.
- To make the sauce: combine all the sauce ingredients in a pot, and set over a medium heat. Stir continuously until the sugar has dissolved and the butter/oil has melted. Once dissolved, leave to simmer for 3-5 minutes, stirring occasionally. Pour into a heatproof bowl or jug.
- To serve: Place a slice or individual cake on a plate, drizzle generously with the salted caramel sauce and sprinkle with nuts and a dash of cream if desired!
You may also like Clean Snickers Bars or Roasted Vegetable and Haloumi Salad.
