A decadent dessert and certainly right if you’re in the mood for something sweet and rich at the same time. This buttery pudding is gluten free and dairy free. You can serve it with a butterscotch sauce, but it’s great on its own as well.
Sticky Date Pudding
100 g coconut sugar
175 g brown rice flour
125 ml rice milk
1 egg + 1 egg white
1 vanilla pod
50 g coconut butter
200 g chopped dates
To add at the end
1/2 cup coconut sugar
25 g coconut butter
500 ml hot water
Preheat the oven to 190°C
Mix the coconut sugar with the flour in a bowl
Mix the rice milk with the egg and the egg white, the vanilla and melted coconut butter and pour this mixture over the sugar and flour mix
Add the dates and mix again
Add the mixture to the pudding dish
Sprinkle the extra coconut sugar and dot with the butter. Add the hot water.
Transfer to the oven for about 45 mins (cooking time may vary).
The top of the pudding should be spongy and the inside should be sticky and rich.