

Gluten-free sticky date puddings with caramel sauce
Ingredients
- 100g dried pitted dates, chopped
- ½ teaspoon bicarbonate of soda
- 1 egg
- 2 tablespoons macadamia oil
- 1 teaspoon vanilla extract, plus 1 teaspoon extra
- 2 tablespoons brown sugarlight brown cane sugarX, plus 2 tablespoons extra
- ¹⁄³ cup gluten-free plain flourall purpose flourX
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup almond meal
- ¹⁄³ cup light thickened cooking cream
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Instructions
1 Preheat oven to 170°C. Lightly grease six holes of a ¹⁄³-cup capacity muffin pan and line bases with a round of baking paper.
2 Place dates and bicarb in a small heatproof bowl. Add ½ cup boiling water, stirring to combine. Set aside until mixture has cooled to room temperature.
3 Using electric beaters, beat egg, oil, vanilla and sugar in a large bowl for 2 minutes. Add date mixture, stirring to combine. Sift in flour, baking powder, cinnamon and ginger, then add almond meal, mixing well to combine.
4 Divide mixture among prepared holes and bake for 18–20 minutes or until puddings are golden and a skewer inserted in centre comes out clean. Cool for 5 minutes before inverting onto a wire rack.
5 Meanwhile, place cream, extra sugar and vanilla in a small saucepan and cook, stirring occasionally, for 3–4 minutes or until sauce has slightly reduced. Serve puddings drizzled with caramel sauce.
Nutrition Info (per serve)
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Calories 261cal
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Kilojoules 1091kJ
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Protein 3.8g
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Total fat 14.1g
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–Saturated fat 3.1g
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Carbohydrates 29.3g
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–Sugars 20.5g
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Dietary fibre 2.7g
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Sodium 240mg
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Calcium 57mg
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Iron 1.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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