I remember many years ago when my aunts visited from overseas that I made sticky date pudding and my then 6-year-old son proudly announced that we were having “sticky tape pudding” for dessert. The name has stuck (!). This week in Brisbane the weather was cold and windy which prompted my family to ask for this dessert. This pudding recipe came from a friend and the original recipe had wheat flour and eggs, but using gluten-free flour and egg replacer does the trick. For a little extra zing I added some white chocolate chips and some chopped crystallised ginger. Ginger and dates are a good combination I think, but if you don’t like ginger (or chocolate), just leave them out.
200 grams pitted dates (chopped)
1 and 1/4 metric cups water
1 teaspoon bicarbonate of soda (baking soda)
60 grams butter
3/4 cup caster sugar
2 teaspoons of egg replacer (I use Orgran No Egg) and 4 tablespoons (80 ml) water (if you can eat eggs just use 2 eggs or other egg replacement)
1 cup gluten-free self raising flour
80 grams white chocolate chips
80 grams chopped crystallised ginger
1 cup thickened cream
1 cup firmly packed brown sugar (I measured 220 grams)
200 grams butter
1. Put the water and dates in a saucepan and bring to the boil then remove from heat and add the bicarbonate of soda and allow to cool.
2. Puree the date mixture.
3. Cream the butter and sugar then add the egg replacer with water and mix well.
4. Mix in the chocolate and ginger, then fold in the flour.
5. Fold in the date mixture.
6. Pour mixture into greased muffin pans. I used a 12 cup muffin pan.
7. Cook at 180 C/350 F for 30 minutes or until a skewer inserted comes out clean.
8. For the sauce place all of the ingredients into a saucepan and bring to the boil. Simmer a few minutes to dissolve the sugar then it is ready!
9. Serve the pudding with the sauce on top.
1. I usually make these ahead of time and keep them in the fridge until ready to use. I just pop one muffin into a bowl, top with the sauce (also made ahead of time) and then put it in the microwave for about 40 seconds.
2. This time the muffin pans were a little overfilled, so when I turned them upside down in the bowl they looked like a hat!