If you’re looking for a little something to stand tall front and center in your Christmas dessert spread, look no further. This healthy, grain-free, naturally sweetened sticky date pudding is dressed to impress… and don’t forget the tinsel!
Sticky date pudding will be a hit at the holiday table this year. It makes a lovely dessert year-round, but its warming qualities are especially welcome in the winter months during a festive celebration.
It’s a fantastic alternative to a boxed fruitcake, and this recipe boasts loads of whole food ingredients including a hidden veggie – sweet potato!
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- 1½ cup pitted dates, chopped
- 1½ cups plus 3 Tablespoons Water
- 1½ tsp bicarb soda (baking soda)
- 1½ tsp fresh, minced ginger
- ⅓ cup plus ½ tbsp milk
- 150 g baked sweet potato puree (to make sweet potato puree; place a whole sweet potato in a moderate oven for 60 minutes, or until soft and mushy inside. Peel the sweet potato and use the mushy insides)
- 1½ tsp vanilla extract
- ½ cup maple syrup/rice malt syrup
- 9 eggs
- ¾ cup coconut flour
- ¾ tsp mixed spice
- ⅓ tsp cloves
- 4½ tsp baking powder
- 1½ cups coconut cream (dairy cream can be used)
- (or place 1-2 400ml opened cans of coconut milk in the fridge overnight and spoon out thickened cream)
- 3 tbsp maple syrup/rice malt syrup
- 3 tbsp golden syrup (molasses, honey or more maple syrup can be substituted)
- Grease a 2-litre pudding basin. Place a small piece of greased baking paper on the bottom of the basin.
- Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil.
- Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for minutes then add the ginger and stir to combine.
- In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined. Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.
- In a separate bowl, sift the dry ingredients together.
- Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.
- Pour the mixture into the pudding basin and place a greased piece of baking paper over the opening. Place the lid on.
- Place a small plate/trivet on the bottom of a large saucepan and place the pudding on top. Fill the saucepan with water to ¾ the height of the pudding basin. Bring the water out the boil then simmer over a medium heat for 5 hours. Check the height of the water regularly and add boiling water when required to keep the water level constant.
- After 5 hours check that the pudding has been cooked through. If not return the pudding basin to the boiling water and cook for a further 30 minutes.
- Allow the pudding to sit for 10 minutes then remove from the tin. Immediately poke lots of holes over the top and sides of the pudding and evenly pour ½ cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for minutes. Serve the cake with the extra sauce and whipped cream.
- Make the sauce just before the cake is cooked.
- Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.
- Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.
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