Date Pudding

Date Pudding that contain No added sugar, made with Dates, Honey & Stoneground flour.

DATE PUDDING INGREDIENTS

• 160 g fresh pitted dates
• 250 ml (1 cup) water
• 1/2  teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• 60 g unsalted butter
• 30ml Oil (Macadamia nut or Olive oil is my favorite)
• 2 Large eggs
• 150 g (1 cup) spelt flour OR any white stoneground flour
• 2 Apples, cut in small pieces

SAUCE INGREDIENTS

• 100g Butter
• 1/4 cup Honey
• 1 cup Cream or Coconut Cream or Ideal Milk

Prepare the date mixture

1. Preheat oven to 170°C (fan) or 180°C conventional.
2. Grease a baking dish (about 20 cm square or similar).
3. Place chopped dates in a pot with boiling water & bring too bowl.  Take off heat, keep lid closed and let sit for at least 5 min too soften
4. Stir in the bicarbonate of soda and vanilla & smash with fork

2. Brown the butter (recommended)

1. Melt the butter in a small saucepan.
2. Continue cooking until it smells nutty and the milk solids turn golden brown.
3. Remove from heat immediately.
4. Allow to cool slightly.
5. Mix in the oil.

This adds a wonderful caramel flavor.

3. Prepare the apples

1. Peel and core the apples.
2. Dice into small cubes (about 1 cm).
3. If desired, toss with the cinnamon.

Small pieces distribute better through the pudding than large chunks.

4. Make the batter

1. In a large bowl whisk together:
   • Browned butter/oil mixture
   • Honey
2. Add eggs one at a time, whisking well after each addition.
3. Stir in the date mixture.
4. Sift together:
   • Spelt flour
   • Baking powder
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Fold in the apples.

Do not overmix once the flour is added.

5. Bake

1. Pour batter into the prepared dish.
2. Bake for 30–40 minutes, depending on dish depth.

The pudding is done when:

• The centre springs back lightly.
• A skewer comes out with a few moist crumbs but no wet batter.

6. Make the toffee sauce

While the pudding bakes:

1. Place butter, sugar and cream in a saucepan.
2. Heat gently, stirring until sugar dissolves.
3. Simmer for 3–5 minutes.
4. Do not boil vigorously.

The sauce will thicken further as it cools.

7. Finish

1. Remove pudding from the oven.
2. Poke holes all over with a skewer.
3. Pour  warm sauce over the hot pudding.
4. Serve with custard