Sticky Date Pudding with Poached Pears Gluten Free
![Gluten free Sticky Date Pudding](https://huntergatherergourmet.co.nz/wp-content/uploads/2018/06/Sticky-Date-Pudding-1-002-scaled.jpg)
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!
Ingredients
- 300g 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
- 1/4 cup water
- 1 cup coconut sugar
- 1 cup coconut cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180˚C fanbake
- Grease the sides of a 20cm-diameter (approx) cake tin and line the base with baking paper.
- Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes.
- Remove from the heat and mash to break up the dates.
- Stir in chopped butter and mix until butter is melted. or oil if you are using
- Mix in eggs then fold in baking mix. spices and vanilla
- (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.
- Bake for 30-35 minutes until golden and a skewer inserted in the center comes out clean
- Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper
- 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.
- 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.
- Remove from heat, add cream and vanilla and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 1.5 cups.
- Serve Pudding with warm Caramel Sauce, optional ice cream and poached pears.