Gluten Free Sticky Date Pudding
Community member
"I love making this because it means my friends that can’t eat cake can have this because it’s gluten free. Make sure you get good quality gluten free flour. "
Difficulty
Medium 👍Ingredients
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
- 83⅓ g pitted dates
- ⅓ tbsp baking soda
- 125 ml Boiling water
- bowl
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
- bowl
- whisk
In another bowl, cream together the butter, sugar, and vanilla until it’s a light creamy color.
Step 4/9
- ⅔ eggs
- whisk
Add the eggs one by one, beating well between each addition.
Step 5/9
- 125 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
- 83⅓ g brown sugar (for serving)
- 20 g unsalted butter (room temperature, for serving)
- pot
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!