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Sticky Date Puddings (upside down and steamed)

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Author: Lisa@mummymade.it

Ingredients

Sticky Date Puddings

  • 4 tablespoons Caramel see recipe below
  • 1/2 cup chopped Dates
  • 1/3 cup Boiling Water
  • 1 teaspoon Bicarb of Soda baking soda
  • 3 Eggs seperated
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Coconut Flour
  • 2 teaspoons ground Ginger
  • 1 1/2 teaspoon Baking Powder
  • 2 Tablespoons Milk of choice

Caramel

  • 1 can Coconut Cream 400ml can
  • 1/2 cup Maple Syrup
  • 1/2-1 teaspoon Salt
  • 2 teaspoons Vanilla Extract

Instructions

Sticky Date Puddings

  • Grease 4 small ramekins, and place 1 tablespoon (approximately 30 grams) of cold caramel (it will be quite thick) in the bottom of each ramekin.
  • Place in the fridge to chill.
  • Place the dates, boiling water and bicarbonate in a bowl and set aside for 30 minutes.
  • Once softened place the date mixture in a food processer and process until a puree forms.
  • Place the egg whites into a mixing bowl with a whisk attachment.
  • Whisk the egg whites on medium/high until soft peaks form.
  • Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high.
  • Add vanilla extract; whisk.
  • With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk.
  • The mixture should be large and fluffy.
  • On medium, add processed date mixture.
  • Sift the coconut flour, ginger and baking powder into a bowl.
  • Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.
  • Add the milk and stir through.
  • Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 greased ramekins.
  • Place the ramekins in a high sided baking tray.
  • Pour enough boiling water into the tray to come halfway up the sides of the ramekins.
  • Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick.
  • Place the covered tray in the oven for 40-45 minutes.
  • Remove the ramekins from the tray immediately and invert onto serving plates.
  • Optional; serve with extra warmed caramel sauce and whipped coconut cream.

Caramel

  • Place the Coconut cream in a medium saucepan with the maple syrup and salt.
  • Bring to a boil over medium/high heat.
  • Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
  • Add the vanilla extract and stir.
  • The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
  • Store the Caramel in the fridge until ready to use.