Gluten Free Sticky Date Pudding

Too few ratings

Jins Kaduthodil

Community Member

Difficulty

Medium 👍
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Pieces:-6+
250 g pitted dates
1 tbsp baking soda
375 ml Boiling water
100 g unsalted butter
1 tsp Vanilla extract
250 g brown sugar
eggs
375 ml Gluten free self raising flour
250 g brown sugar (for serving)
250 ml heavy cream (cold, for serving)
60 g unsalted butter (room temperature, for serving)

Utensils

  • oven
  • baking dish
  • 2 bowls
  • 3 whisks
  • Oven dish
  • pot
  • Step 1/9

    • oven
    • baking dish

    Preheat an oven to 180°C (350°F). Also, grease and line an 8×8 deep pan.

  • Step 2/9

    • 250 g pitted dates
    • 1 tbsp baking soda
    • 375 ml Boiling water
    • bowl

    In a bowl, add the dates, baking soda, and the boiling water.

  • Step 3/9

    • 100 g unsalted butter
    • 1 tsp Vanilla extract
    • 250 g brown sugar
    • bowl
    • whisk

    In another bowl, cream together the butter, sugar, and vanilla until it’s a light creamy color.

  • Step 4/9

    • eggs
    • whisk

    Add the eggs one by one, beating well between each addition.

  • Step 5/9

    • 375 ml Gluten free self raising flour
    • whisk

    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

    • 250 g brown sugar (for serving)
    • 60 g unsalted butter (room temperature, for serving)
    • pot

    Meanwhile, add the brown sugar and butter to a pot over medium heat.

  • Step 8/9

    • 250 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!

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