Sticky Date Pudding

This recipe is a favourite in our house. It never lasts long and definately doesn't serve 8 as there are only 4 of us.(double helpings yum!)

Ingredients (Serves 8)

250g           Pitted dates, chopped
1 tspn          Bicarbonate soda
1 ½ cups     Boiling water
125g           Nuttelex, softened
1 cup          Brown sugar
1 tspn         Vanilla extract
2 tspns        No Egg mixed with 4 Tblspns water (replacement for 2 eggs)
1 ¾ cups     Gluten Free Self Raising Flour mix

Caramel Sauce
1cup          Brown sugar
300ml        Coconut cream
½ tspn       Vanilla extract
60g            Nuttelex

  1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
  2. Place dates and bicarbonate soda into a bowl. Pour boiling water over dates. Leave to stand for 20 minutes.
  3. Beat Nuttelex, sugar and vanilla with an electric beater until pale and creamy. Add egg replacement, a little at a time – beating well after each addition.
  4. Using a large metal spoon, fold through date mixture and flour in batches until well combined.
  5. Spoon the mixture into the prepared cake tin. Bake for 35-40 minutes, or until an inserted skewer comes out clean. Turn onto a plate.
  6. Make the sauce – Combine all sauce ingredients in a saucepan over medium heat. Cook, stirring until sauce comes to the boil. Reduce heat to med-low. Simmer for 2 minutes
  7. With the skewer, pierce the pudding all over. Pour ½ cup of warm sauce over the warm pudding. Allow to stand for 10 minutes.
  8. Cut into wedges and serve with remaining sauce.
Serves 8