Allergy-Friendly Sticky Date Pudding

For someone who loves a sticky date pudding, it's impossible to believe it's taken me this long to make it myself - and now that I have, I think it's going to become my new go-to.

This recipe is super easy to whip up and uses basic ingredients any baker should already have handy. It takes about 30 minutes all up and is best served warm, straight from the oven.

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Ingredients

For the pudding

170g Pitted dates, chopped 3/4 cup Boiling water 3/4 tsp Baking soda 1 tsp Vanilla extract 1 cup Gluten-free flour 1 tsp Baking powder 1/2 tsp Salt 1/8 tsp Nutmeg 4 tbsp Olivani dairy-free butter 3/4 cup Brown sugar 2 Eggs

For the sauce

1/2 cup Olivani diary-free butter 1 cup Brown sugar 2/3 cup Coconut cream

You can use any dairy-free butter substitute for both the pudding and sauce but my preference is Olivani as it tends to work really well in baking.

Directions

1. Preheat oven to 170 degrees celsius and grease a muffin tray - I use coconut oil.

2. In a large bowl add the dates, boiling water, baking soda and vanilla extract to let soak.

3. Meanwhile, in a separate bowl combine the gluten-free flour, baking powder, salt, and nutmeg.

4. In a third medium-sized bowl, whisk the Olivani and brown sugar until thick and fluffy. Add the eggs one at a time whisking well after each addition.

5. Add the dry ingredients to the soaked dates (they should be soft by this stage) and mix well. Add the butter, sugar and egg mixture, mixing into a smooth batter.

6. Spoon the batter evenly into the greased muffin tray. Alternatively, you can add the entire batter into a single baking tray but by using a muffin tray you get nice single servings ready to go.

7. Bake for 20-25 minutes or until golden.

8. To make the sauce, melt the butter and brown sugar in a pot over medium-high heat stirring constantly. Once it reaches boiling point, turn down the heat and keep stirring for a few minutes being careful not to let it burn. Add the coconut cream and stir for another two minutes.

9. Serve the puddings warm drizzled with a generous amount of sauce.