Guilt-less Desserts & Treats for your Family
Are you Christmas ready?
Me? Maybe-ish. I mean the important stuff is done. The tree is up, we’ve been eating gingerbread for weeks and I’ve bought my own Christmas present (new trail runners so I don’t fall on my face) but I’m sure there’s a few things more to add to my to do list.
One of my favourite parts of Christmas is making the pudding. It’s a process steeped in tradition. I like to imagine my Grandmother standing in her kitchen watching the pudding cook, with my mother running around her ankles, and my grandfather outside tinkering in his shed. The perfect pudding cannot be rushed. It needs to be cooked slowly and gently to get the right flavour before sharing it with your loved ones. The perfect pudding is right here.
This Sticky Date Pudding is the perfect dessert for Christmas Day… plus it’s made with Sweet Potato so you can easily justify a 2nd piece. It’s less traditional than your normal fruit filled pudding, but the subtle ginger in the batter and the golden syrup sauce gives it a warm and cozy Christmas feel… which is just what you want on a 35°C Aussie summers day! This Sticky Date Pudding does taste pretty awesome cold (not that I know that from eating it for breakfast or anything!) so it could be option for dessert even in the warmest of climates.
This Sticky Date Pudding is cooked in a pudding basin (you can get them everywhere this time of year) in a large saucepan over medium heat. You will need to check the water level regularly to make sure the saucepan doesn’t boil dry and to ensure even cooking of the pudding. Making the pudding is a similar process to making a regular cake so don’t think it’s too huge of a task; just to be sure to put a sweet potato in the oven to bake next time you’re making ginger bread men.
This Sticky Date Pudding is a new recipe from my Healthy Christmas eBook. It’s one of five pudding recipes, including a traditional Grandma style Christmas Pudding and an indulgent Chocolate one. The eBook also contains over 60 healthier desserts and treats. You can get your own instant copy here for just $12.99.
- 1 1/2 Cup Dates, chopped
- 1 1/2 Cups plus 3 Tablespoons Water
- 1 1/2 teaspoons Bicarb Soda (Baking Soda)
- 1 1/2 teaspoons fresh, minced Ginger
- 1/3 Cup plus 1/2 Tablespoon Milk
- 150 grams baked Sweet Potato Puree (to make Sweet Potato Puree; place a whole sweet potato in a moderate oven for 60 minutes, or until soft and mushy inside. Peel the sweet potato and use the mushy insides)
- 1 1/2 teaspoon Vanilla Extract
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 9 Eggs
- 3/4 Cup Coconut Flour
- 3/4 teaspoon Mixed Spice
- 1/3 teaspoon Cloves
- 4 1/2 teaspoons Baking Powder
- 1 1/2 Cups Coconut Cream (dairy cream can be used)
- (place 1-2 400ml opened cans in the fridge overnight and spoon out thickened cream)
- 3 Tablespoons Maple Syrup/Rice Malt Syrup
- 3 Tablespoons Golden Syrup (Molasses, Honey or more Maple Syrup can be substituted)
- Grease a 2lt Pudding basin. Place a small piece of greased baking paper on the bottom of the basin.
- Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil.Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for 10 minutes then add the ginger and stir to combine.
- In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined.
- Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.
- In a separate bowl, sift the dry ingredients together.
- Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.
- Pour the mixture into the pudding basin and place a greased piece of baking paper over the opening. Place the lid on.
- Place a small plate/trivet on the bottom of a large saucepan and place the pudding on top. Fill the saucepan with water to 3/4 the height of the pudding basin. Bring the water out the boil then simmer, covered, over a medium heat for 5 hours. Check the height of the water regularly and add boiling water when required to keep the water level constant.
- After 5 hours check that the pudding has been cooked through. If not return the pudding basin to the boiling water and cook for a further 30 to 60 minutes.
- Allow the pudding to sit for 10 minutes then remove from the tin. Immediately poke lots of holes over the top and sides of the pudding and evenly pour 1/2 Cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for 10 minutes.
- Serve the cake with the extra sauce and whipped cream.
- The pudding can be cooked up to 3 days ahead and stored in the fridge. It can be warmed in the microwave or reboiled over a low heat for 1 hour.
- Make the Sauce just before the cake is cooked.
- Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.
- Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.