On these dark nights there is nothing better than a comforting, warming dessert and you really can’t go past a Sticky Date Pudding for the ultimate winter decadence. This version utilises the Yum Pancake Mix for a gluten-free, protein rich dish. We have also included tips to make it vegan if that's your jam.
Ingredients
For the dates:
- 250g chopped dates
- 1 t baking soda
- 3/4 C boiling water
- 1/3 C ginger lemon kombucha (this really ups the flavour!) or extra boiling water
For the pudding:
- 220g of Yum Pancake + Waffle mix or (100g almond flour+ 75g tapioca flour + 45g coconut flour)
- 1 t baking powder
- 50 g golden cane sugar
- 100g butter or coconut oil (melted)
For the butterscotch sauce:
- 100g butter (or vegan butter or coconut oil)
- 100 g muscovado sugar (or brown sugar)
- 250ml cream (coconut cream as a dairy free option)
Method
Preheat the oven to 180C. Grease and line a 20cm X 20cm square cake tin/brownie pan
Add dates to a large bowl, sprinkle over the baking soda then pour the boiling water over the dates. Stir then set aside for 10 minutes. Once the 10 minutes is up, stir in the kombucha/extra boiling water.
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.
While the pudding is baking, it's time to make the sauce! In a saucepan, brown the butter over a medium heat. Add the sugar 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.
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 skewer to help it soak in).
Serve with a scoop of vanilla ice cream and some of the extra butterscotch sauce.
ENJOY!!
Recipe courtesy of our friends at Yum Granola