Sticky Date & Ginger Pudding

Paleo – serves 4 ramekins

This follows on from my previous tale of being sick and baking. I’ve been craving sticky date and had some beautiful medjool dates that I couldn’t let go to waste. In searching for other recipes I found that most paleo sticky dates include butter (umm hello, that’s not paleo), so I adapted this one from a couple of different “non paleo” recipes I found. Now I just have to perfect a caramel sauce without butter – watch this space.

Ingredients

  • 1 cup of medjool dates, seeds removed
  • 1 cup boiling water
  • 1/2 cup coconut oil
  • 1/2 cup warm water
  • 3/4 cup almond meal
  • 1 tbsp coconut flour
  • 1 1/2 tsp raw cacao
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1 very thin piece of ginger, edges removed and sliced into matchsticks

Method

  • Preheat oven to 160 degrees
  • In a saucepan add dates and boiling water. Bring to the boil and mix until dates become “mushy”. Add the coconut oil, 1/2 cup of warm water and continue to stir off the heat. Pulse until smooth using a stick blender
  • Spoon 1 – 1 1/2 tbsp of the date mixture into the bottom of each ramekin
  • In a separate bowl combine all the dry ingredients. Add eggs and apple cider vinegar and mix until combined. Add the remaining date mixture and mix well. Split evenly among the four ramekins, ensuring you don’t push down too hard to retain the layer of date at the bottom
  • On the top of each ramekin add little strips of ginger, pressing gently so that they are covered in cake mixture and not exposed – these will be at the bottom of the pudding when they are tipped upside down and will give a gentle ginger flavour to the bottom of the cake. You can leave the ginger out if you wish, or alternatively can add 1 tsp ground ginger to the cake mix for a more prominent ginger flavour (I would have, but I didn’t have any ground ginger)
  • Cook for 30 – 35 minutes in the oven. Remove, gently scrape around the edges of the ramekin with a knife, flip upside down on the serving plates, spoon any of the date mixture left in the ramekin and serve immediately. If not serving immediately, store in the ramekins, and re-heat in the oven before serving. Perfect with some whipped coconut cream

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