Ingredients

CARAMEL SAUCE
100g coconut sugar
100g coconut cream
1tsp vanilla essence or paste (the real stuff)
1/4 tsp fine sea salt
PUDDING
One bag HGG Ginger Baking mix
Lots of dried dates chopped (I like dates, you can put as many as you want, but I say the more the better)

I love sticky date pudding, and this certainly isn’t it! BUT it’s a super easy way of creating a gorgeous little ginger date number which will satisfy that pudding craving.

Instructions

Caramel sauce
1. Place the coconut sugar and coconut cream in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.
2. Turn down the heat and allow the sauce to simmer for 10-15 minutes until it has thickened.
3. Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. 4. 4. The mixture may thicken a little more once it cools.
5. Store in a sealed jar or container in the fridge for up to 2 weeks.

Thermomix Instructions – Place all the ingredients into the mixing bowl and cook 3 min/100 degrees/speed 2. (see how easy it is when you have a Thermomix!?. Seriously, if you can, get one. These things are legends. Mine is called Arnie)

Pudding 

If you are making mini loaves or mini cakes, just add the egg, oil and water as normal. Pour into your tins/dishes and then add the chopped dates.

If you are wanting to make a big loaf or cake, add 2 tsp of Baking Powder to the dry mix. and then proceed as above. Cooking time will be around the 25-30 min at 180 degrees.

Once cooked, let sit for 5 min in tins, then remove to serving plates. Pour room temp caramel sauce over the puddings whilst they are still warm. And then devour. Or savour….savour is good too.

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