Sticky Date Pudding Gluten Free Option Recipes

STICKY DATE PUDDING

Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories Desserts Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

STICKY DATE PUDDING (GLUTEN-FREE OPTION)

Sticky Date Pudding (Gluten-Free Option) image

An Yvonne Voorthuisen recipe submitted to a health magazine that I subscribe to. A good simple recipe for a warm dessert. She uses Orgran brand gluten-free flour mix that does contain a gum. If using a blend without gum you should add some xanthan gum (or substitute)

Provided by Jubes

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dates, chopped
1 1/4 cups water
60 g butter or 60 g margarine
1/4 cup caster sugar
2 eggs
1 cup gluten-free self-raising flour or 1 cup self-raising flour
1 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon vanilla essence
1 1/4 cups brown sugar
200 ml cream (4/5 cup)
130 g butter or 130 g margarine
1/2 teaspoon vanilla essence

Steps:

Preheat oven to 160°C and grease a large loaf tin or similar sized casserole dish.
Add the dates and water to a saucepan and simmer gentley, until the dates have softened. Remove from the heat.
Add the sugar, butter, bi-carb soda and vanilla essence to the date mixture ,while the mixture is still warm. Allow to cool.
Add the eggs and flour. Mix well.
Pour the mixture into the baking dish and bake for approx 30 minutes.
For the sauce: Using a saucepan- combine all sauce ingredients and simmer gentley for 5 minutes.
TO serve: place a slice or square of the date pussing in a bowl and spoon over some sauce.
Leftovers can be frozen in single-serve plastic containers and reheated in the microwave for one minute on High.

Nutrition Facts : Calories 959.5, Fat 56.7, SaturatedFat 34.9, Cholesterol 263.9, Sodium 668.2, Carbohydrate 114.6, Fiber 3.6, Sugar 107.2, Protein 5.7

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