Sticky Date Pudding is a modern British classic. This version is grain, gluten and dairy free. Cook the caramel sauce while the puddings are in the oven, and it will all be ready at the same time.
Serves 4
Ingredients for Paleo Pudding
500g Dates (about ½ cup or 12 dates)
¼ cup boiling water
½ tsp Baking Soda (gluten free)
1 Tbsp Coconut Nectar
1 Tbsp Organic Coconut Oil – melted
1 Egg
¾ cup Almond Flour
½ cup Tapioca Flour
Ingredients for Caramel Sauce
1x 270mL can of Ayam Coconut Milk
2 x Tbsp Coconut Nectar
Preheat oven to 180 degrees celcius. Grease four small ramekins. If you don’t have ramekins, a muffin tray does the job. Chop dates and put into a bowl with the baking soda and boiling water. Let sit for 15-20 minutes.
In a large bowl add the rest of the pudding ingredients, add the dates and mix well with a wooden spoon.
Divide mixture between the four ramekins and bake for approximately 20 minutes. Press gently on the tops to check if they are cooked through.
To make the Caramel Sauce
Add the Coconut Milk and Nectar to a saucepan and bring to the boil on a medium heat. Once boiling turn down the heat and simmer for about 20 minutes stirring occasionally. You want the sauce to reduce and thicken. Keep a closer eye on it the longer it cooks as it gets more likely to burn as it thickens up.
Paleo ✓ Refined Sugar Free ✓
Raw X Gluten Free ✓
Vegan X Nut Free X
Vegetarian ✓ Soy Free ✓
Low FODMAP X Dairy Free ✓
Egg Free X