Sticky date puddings
1½ cups (375ml) boiling water
1½ teaspoons bicarbonate of (baking) soda
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.