| Velvety Baking Mix | |
| 1 cup pitted dates | |
| 1/2 tsp baking soda | |
| 1¼ cups water | |
| 60g butter, chopped or 60g oil | |
| 2 eggs | |
| 1 tsp vanilla extract, 3tsp ginger powder, 1 tsp cinnamon powder | |
| 2 pears, cored and cut into thin slices (optional) | |
| CARAMEL SAUCE | |
| ½ cup water | |
| 2 cups coconut sugar | |
| 2 cups coconut cream | |
| 2 tsp vanilla extract |
Warm, sticky, and gooey ginger goodness mixed with caramel. Perfect for an autumn or winter evening. You don’t need to add the pears (poached or added into the cake) I didn’t the first time I made it.
This recipe has a lot less sugar than a normal sticky date pudding BUT I find that the dates and the caramel sauce more than make up for it.
Enjoy!
| 1. | Preheat oven to 180˚C fanbake |
| 2. | Grease the sides of a 20cm-diameter (approx) cake tin and line the base with baking paper. |
| 3. | Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. |
| 4. | Remove from the heat and mash to break up the dates. |
| 5. | Stir in chopped butter and mix until butter is melted. or oil if you are using |
| 6. | Mix in eggs then fold in baking mix. spices and vanilla |
| 7. | (optional) Arrange pear slices in a circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears. |
| 8. | Bake for 30-35 minutes until golden and a skewer inserted in the center comes out clean |
| 9. | Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper |
| 10. | To make Caramel Sauce, place water in a pot, add coconut sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then. |
| 11. | Boil without stirring until mixture for about 8-10 minutes. Do not be tempted to stir the mixture as this could cause it to crystallise. |
| 12. | Remove from heat, add cream and vanilla and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups. |
| 13. | Serve Pudding with warm Caramel Sauce, optional ice cream and poached pears. |
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