Sticky Date Puddings with Caramel Sauce

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4 Serves.

These little desserts are divine. No wheat, gluten or dairy and the only sugar is from dates.

TIP: Add some extra almond milk or any other plant milk to the caramel sauce to make it creamier.

TIP 2: Make this recipe ahead of time and reheat with a quick 10-15 seconds in the microwave with sauce on top. Sauce & puddings will store in a fridge for up to 3 days.

Cook time: 40 mins

Method

1. Heat the oven to 160°C/320°F.  Add 4 large muffin wrappers into a muffin tin.
2. Put the chopped dates & water into a small saucepan.  If the dates are soft you will only need around 100ml to cook & soften them.  If the dates are hard you will need the full 150ml of water.  Simmer on a low heat until most of the water has gone and the dates are soft.
3. Turn off the heat and mix through the bicarb of soda until well combined.  Set aside to cool.
4. Mix the dry ingredients – almond meal, baking powder & sea salt – together in a bowl. Whisk together wet ingredients – egg, oil, vanilla – in a small bowl or jug.
5. Add the dates and the wet ingredients into the dry and mix to combine.
6. Divide mixture between the 4 muffin wrappers by filling them almost to the top, and then place into the oven.  Cook for around 25-30mins until a cake tester or toothpick comes out clean.
7. Allow them to cool for 10mins in the tin before carefully taking off the wrapper & serving warm.
8. Make the caramel sauce by combining all ingredients into a small blender.  Blend well until the dates are smooth, this could take a few minutes.  You can add more milk to get a creamier consistency.  Optional to warm the sauce in a small saucepan or briefly in the microwave before serving with puddings.