Sticky Date Pudding
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Sophie Killmier
Servings
16
Prep Time
35 minutes
Cook Time
45 minutes
Everyone in our house is OBSESSED with this sticky date pudding. It’s dense but not too dense, moist but fluffy and of course, super delicious - basically just as it should be.
This egg free recipe can be made with butter and cream or it can be dairy free – you can’t go wrong, both delicious. So easy to make using our Banana Bread mix – no banana required.
Ingredients
For the pudding:
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1 x YOMO Banana Bread Mix
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300g dried pitted dates, roughly chopped
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1½ cups (375g) boiling water
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1 tsp bicarbonate soda
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100g melted butter or dairy-free spread
For the caramel sauce:
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50g butter or dairy-free spread
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1 cup pure cream or vegan cream
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½ cup (110g) brown sugar
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OR
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1 cup coconut cream
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1 cup dark brown sugar
Directions
For the pudding:
Pre-heat oven to 170 degrees.
Grease and line a 20cm x 20cm square baking tin.
Place roughly chopped dates and bicarb soda in a heatproof bowl, pour over boiling water and allow the date mixture to sit for at least 20 minutes.
Combine melted butter or dairy-free spread, date mixture and Banana Bread mix in a bowl and mix thoroughly.
Scrape mixture into prepared tin and smooth it out on top.
Bake for ~40-45min and test with a skewer.
Cool on a wire rack before removing from the tin.
For the caramel sauce:
Combine all ingredients in a small saucepan.
Stir continuously over low heat until the butter or dairy-free spread has melted and all the sugar has dissolved.
Once sugar is dissolved, increase the heat so that the sauce is simmering.
Allow sauce to simmer for 5-8 min or until sauce has thickened.
Cut a slice of pudding, cover with caramel sauce and ice cream - yum!!