Dream Date Pudding

Serves 6

1 Tbsp coconut oil

1 ½ cups fresh or frozen

blueberries,

½ tsp baking powder

3 Tbsp butter

5 Tbsp coconut sugar

1 Tbsp date syrup (or maple syrup) 1 egg yolk

2 whole eggs 1 cup self-raising flour

⅓ cup plain flour

6 dates, pips removed, diced ½ cup blueberries DATE SAUCE

4 tbsp date syrup

2 Tbsps coconut sugar 4 Tbsp water

3 Tbsp butter

½ cup cream

Preheat oven to 180C. Grease 6 individual baking dishes with coconut oil.

Place blueberries (if using frozen allow to thaw) in a blender with 2 Tbsp of water and baking powder. Blitz until smooth then set aside for 8-10 minutes.

In a bowl, using an electric mixer, cream butter and coconut sugar together until light and fluffy, about 5-7 mins, stopping the mixer occasionally to scrape down the sides of the bowl. Add egg yolk and whole eggs, beating well. Fold in sifted combined flours and diced dates and ½ cup of blueberries.

Divide mixture evenly between prepared dishes and place on an oven tray. Cover dishes with foil and bake for 25 minutes.

Meanwhile, place the date syrup, coconut sugar, water and butter in a pan and bring to the boil while stirring. Remove from heat and set aside. Heat the cream in a separate pot and boil rapidly until reduced by a third then remove from the heat and whisk in the date syrup sauce. Reheat prior to serving.

After the puddings have been baking for 25 minutes test by inserting a toothpick into the center. If it comes out clean, or only slightly moist, the pudding is done. If the toothpick comes out with wet batter, you need to add more baking time. When ready, remove from oven and allow to rest for 5 minutes. Turn puddings out on to individual plates and top with date sauce.