Sticky Date Pudding
This classic British dessert (which actually goes by ’Sticky Toffee Pudding’ in the UK) has been ‘healthified’ by talented blogger Alexx Stuart.
“It’s not quite like other Sticky Date Puddings you may have tried before. It is gluten free and grain free depending on your buckwheat definition. There are no refined sugars either, unlike the original that is loaded with brown sugar – which is just white sugar with molasses added back in – go figure!? The fudge sauce has no cream in it! If you’re starting to be put off, don’t be. Now, this is hardly a bowl of steamed green veg. When healthifying desserts, it’s about converting and modifying recipes to ensuring our body doesn’t go on a crazy insulin rollercoaster ride, nor does it give our digestive system a hammering with refined ingredients. What I also like to do is add a wider range of nutrients in, by sneaking things like chia seeds in, coconut oil where possible and if sugars play a part, then fruits or molasses here, to give us a whole lot more minerals and vitamins for our sweet buck. I hope you love it!” - Alexx Stuart
No: Gluten / Nuts
Contains: Dairy / Egg
Total Preparation Time Approximately 1 hour 10 minutes
Serves 8-10 in ramekins
Can be frozen
- dates - 14, pitted (12 to soak and 2 to chop into little chunks and fold through the cake dough at the end) - tested with both Medjool and dried dates
- chia seeds - 2 Tbsp
- water - 2/3 cup, boiling hot
- bicarb soda - 1 tsp
- butter - 50g
- coconut oil - 50g (alternatively you can just do 100g butter, instead of 50/50 but why not get some lauric acid for immunity into our desserts, no?)
- rice malt syrup - 4 Tbsp, or maple syrup
- eggs - 2
- vanilla bean powder - 1/2 tsp
- buckwheat flour - 110g
- coconut flour - 30g (note: you could do 80g coconut flour and omit the buckwheat if you are strict paleo. It will be a lot more moist in texture. No ‘fluff’ but still very yummy. The first version I did was the 100% coconut flour version and if I were making it again, I’d whip egg whites to a stiff peak separately and then add them back in at the end for more airiness)
- baking powder - 1 tsp
- Preheat oven to 180C.
- Line either individual ramekins or a loaf tin at the base, and then smear butter or coconut oil round the sides.
- Soak the dates (12) and chia seeds (2 Tbsp) with the boiling water (2/3 cup) and bicarb soda (1 tsp) for 5 minutes.
- Blitz butter (50g), coconut oil (50g), syrup (4 Tbsp) and all the date / chia / water mixture on Speed 6 / 10 seconds.
- Add eggs (2), vanilla (1/2 tsp), buckwheat flour (110g), coconut flour (30g) and baking powder (1 tsp) on Speed 5 / 10 seconds.
- Add chopped dates (2) and mix on Reverse+Speed 4 / 10 seconds.
- Pour into loaf tin or ramekins and bake for 25-50 minutes depending on vessel size – muffin tray / ramekins will take far less time than a whole loaf tin. Check to see if the skewer comes clean. If it does. You’re done.
- Take out and run a knife around sides and turn over loaf / individual puddings onto cooling tray. Time to make the sauce!
- Add the syrup (3 Tbsp), molasses (1 Tbsp), coconut cream (160ml) and butter (100g) to the bowl.
- Cook for 7 minutes / 110C* / Speed 4. Serve the puddings drizzled with sauce - delicious!
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.