Gluten Free Sticky Date Pudding

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!