Day 24 of 30 recipes in 30 days
I have always thought that sticky date pudding was overrated. But as I have just stocked up with dates, nuts and all my usual goodies from Tenterfield Health, I wanted to try a version of a sticky date pudding, as I was looking for an excuse to use my dates as they are just too bloody good. As I sat down to my mandatory taster of sticky date pudding, which turned out to be a late lunch, I must admit I thought they were damn good and not at all overrated.
My wee adventurers turned 11 today and I have been travelling down memory lane all day. Rissie made Archie a little PowerPoint video with some old photos and video of when they were babies and I was reminded of how little they were. I could not imagine life without Archie and Rissie. The sticky date puddings will make a perfect birthday treat for them tonight.
Sticky Date Puddings
½ cup water
80 ml olive oil
100 ml almond milk
½ cup mashed banana
1 cup pitted dates
1 teaspoon vanilla essence
100-gram brown sugar
175-gram plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
100-gram brown sugar
120 ml almond milk
Smidge of salt
Grease 6 x 1 cup loose base dessert pans or use a muffin tin.
Preheat oven to 160 degrees Celsius.
Put water, olive oil, almond milk, banana, dates and vanilla essence and blend until very smooth
In bowl please brown sugar, plain flour, baking powder and bicarbonate of soda and combine.
Add blended mixture to bowl and combine until smooth.
Spoon the mixture into the dessert pans/muffin tins – should be enough for six.
Bake for 20 minutes or until skewer comes out clean and top is golden brown.
Spread sugar on base of dry pan on low temperature until it melts and caramelizes
Add warmed almond milk and stir constantly over low heat.
Be careful as it will be inclined to splatter and bubble. Also, some of the caramel will form hard lumps but don’t panic! Keep stirring over low heat and these will dissolve until you get a lovely smooth caramel.
Serve the puddings warm with the syrup!