Sticky date pud­dings

donna hay - Fresh + Light - - Light Sweet Treats -


1½ cups (375ml) boil­ing water

1½ tea­spoons bi­car­bon­ate of (bak­ing) soda

3 eggs

¼ cup (45g) ra­padura su­gar

1½ cups (225g) whole­meal (whole-wheat) self-rais­ing (self-ris­ing) flour 2 ta­ble­spoons co­conut oil, melted, for brush­ing finely grated 70% dark choco­late, to serve

choco­late co­conut sauce

1 cup ( 250ml) co­conut milk

1 ta­ble­spoon maple syrup

50g 70% dark choco­late, finely chopped Pre­heat oven to 160°C (325°F). Place the dates, water and bi­car­bon­ate of soda in a bowl and set aside for 10 min­utes to soften. Mash the dates with a fork to form a smooth paste.

Place the eggs and su­gar in the bowl of an elec­tric mixer and whisk for 3 min­utes or un­til tripled in size. Gen­tly fold in the flour and date mix­ture, in 2 batches, un­til just com­bined. Brush

6 x 1- cup- ca­pac­ity (250ml) ramekins with the co­conut oil and di­vide the mix­ture evenly be­tween the moulds. Place the moulds in a deep-sided large bak­ing tray and pour in enough boil­ing water to come half­way up the sides of the tray. Cover with alu­minium foil and cook for 60– 65 min­utes or un­til cooked when tested with a skewer. Set aside for 5 min­utes.

To make the sauce, place the co­conut milk and maple syrup in a small saucepan over low heat. Cook, stir­ring, for 1–2 min­utes or un­til warmed through. Re­move from the heat, add the choco­late and stir un­til melted. While the pud­dings are still warm, loosen the side of the moulds with a small knife and gen­tly turn out the pud­dings. Place each pud­ding on a plate and top with the sauce and grated choco­late to serve. MAKES 6. Not just a quick three o’clock

dates im­part their rich, caramel flavour into the best baked goods. Try crumbly scones or our on the clas­sic sticky date pud­ding.

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