Gluten Free Sticky Date Pudding
oven, baking dish, 2 bowls, 3 whisks, Oven dish, pot
Step 1/ 9
- baking dish
Preheat an oven to 180°C (350°F). Also, grease and line an 8×8 deep pan.
Step 2/ 9
- 83⅓ g pitted dates
- ⅓ tbsp baking soda
- 125 ml Boiling water
In a bowl, add the dates, baking soda, and the boiling water.
Step 3/ 9
- 33⅓ g unsalted butter
- ⅓ tsp Vanilla extract
- 83⅓ g brown sugar
In another bowl, cream together the butter, sugar, and vanilla until it’s a light creamy color.
Step 4/ 9
- ⅔ eggs
Add the eggs one by one, beating well between each addition.
Step 5/ 9
- 125 ml Gluten free self raising flour
Add the flour and date mixture, gently mix until well combined.
Step 6/ 9
- Oven dish
Place into the prepared oven dish. Bake for 40-50 minutes or until a skewer comes out clean.
Step 7/ 9
- 83⅓ g brown sugar (for serving)
- 20 g unsalted butter (room temperature, for serving)
Meanwhile, add the brown sugar and butter to a pot over medium heat.
Step 8/ 9
- 83⅓ ml heavy cream (cold, for serving)
Once melted and well combined add the thickened cream. Simmer for 3-5 minutes while stirring.
Step 9/ 9
Serve the pudding with the caramel sauce poured over the top!