Gluten Free Sticky Date Pudding
Prep
20 min
Cook
40 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
40 min
Serves
6
Skill
Ingredients
- 1 ¼ cups chopped dried dates
- 1 ¼ cups boiling water
- 1 teaspoon bicarbonate soda
- 50g margarine
- ½ cup brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup gluten free self-raising flour
Sauce
- 1 cup evaporated milk
- 4 tablespoon firmly packed dark brown sugar
- 2 teaspoon gluten-free cornflour
- 1 teaspoon vanilla extract
Nutrition per serving
1360 kJ
energy kj
9 g
protein
2 g
saturated fat
52 g
carbohydrate
470 mg
sodium
Method
- Pre-heat oven to 180oC Spray a 12-hole muffin tin with cooking oil spray.
- Place dates and water in a food processor; process until smooth. Place mixture in a bowl, stir in bicarbonate soda and let stand or 5 minutes.
- Using electric beaters, beat margarine and brown sugar together until smooth, then add eggs, date mix and flour and mix well until combined.
- Spoon into muffin tins, bake for 35-40 minutes, or until pudding springs back when touched. (Cover muffin pan with foil if puddings start to brown). Let stand for 10 minutes.
- Combine ½ cup evaporated milk, brown sugar and cornflour in a small saucepan over medium heat, stirring constantly until sauce thickens and is smooth. Add remaining evaporate milk, stirring constantly. Remove from heat and add vanilla extract.
- Serve puddings drizzled with sauce.
- 1 ¼ cups chopped dried dates
- 1 ¼ cups boiling water
- 1 teaspoon bicarbonate soda
- 50g margarine
- ½ cup brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup gluten free self-raising flour
Sauce
- 1 cup evaporated milk
- 4 tablespoon firmly packed dark brown sugar
- 2 teaspoon gluten-free cornflour
- 1 teaspoon vanilla extract
Nutrition per serving
1360 kJ
energy kj
9 g
protein
2 g
saturated fat
52 g
carbohydrate
470 mg
sodium
- Pre-heat oven to 180oC Spray a 12-hole muffin tin with cooking oil spray.
- Place dates and water in a food processor; process until smooth. Place mixture in a bowl, stir in bicarbonate soda and let stand or 5 minutes.
- Using electric beaters, beat margarine and brown sugar together until smooth, then add eggs, date mix and flour and mix well until combined.
- Spoon into muffin tins, bake for 35-40 minutes, or until pudding springs back when touched. (Cover muffin pan with foil if puddings start to brown). Let stand for 10 minutes.
- Combine ½ cup evaporated milk, brown sugar and cornflour in a small saucepan over medium heat, stirring constantly until sauce thickens and is smooth. Add remaining evaporate milk, stirring constantly. Remove from heat and add vanilla extract.
- Serve puddings drizzled with sauce.