Dairy, Egg and Nut Free Sticky Date Pudding

desserts | January 8, 2017 | By

I’ve loved Sticky Date Pudding since forever and I happened to have some dates leftover from a Wedding Cake I’m making so thought I’d have a bash at making this Dairy, Egg and Nut Free Sticky Date Pudding since my youngest REALLY loves cake.  And dates.  It went down a treat with some lovely visitors I had today and the two kids that can eat it in my house both love it.  The eldest mostly because she has some weird infatuation with anything caramel.

Dairy, Egg and Nut Free Sticky Date Pudding

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Dairy, Egg and Nut Free Sticky Date Pudding
Serves 12
Dairy free, Egg free, nut free moist sticky date cake with caramel sauce.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
362 calories
65 g
2 g
11 g
3 g
2 g
115 g
172 g
50 g
0 g
9 g
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 362
Calories from Fat 103
% Daily Value *
Total Fat 11g
18%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 172mg
7%
Total Carbohydrates 65g
22%
Dietary Fiber 2g
7%
Sugars 50g
Protein 3g
Vitamin A
11%
Vitamin C
0%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 240g dates
  2. 1 teaspoon vanilla extract
  3. 1 cup water
  4. 1/2 teaspoon baking soda
  5. 160g dairy free margarine (I use Sunrise)
  6. 200g brown sugar
  7. 200g plain flour (or gluten free substitute)
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 4 teaspoons egg replacer (I used 4 teaspoons NoEgg mixed with 8 Tablespoons water)
Caramel Sauce
  1. 1 cup sugar
  2. 2 Tablespoons water
  3. 4 Tablespoons coconut condensed milk (or cream substitute)
Instructions
  1. 1. Place the dates in a pot or microwave safe bowl. Add the vanilla and cover with the water. Bring to the boil then leave to soak up the liquid for an hour.
  2. 2. Cream the margarine and brown sugar until fluffy.
  3. 3. Add the egg substitute gradually.
  4. 4. Add the flour and dates and mix until just combined (don't over mix).
  5. 5. Bake in a muffin or cupcake tray at 170 degrees until cooked with an oven proof dish full of water on another rack. (This creates steam in the oven which keeps the cakes very moist)
Caramel Sauce
  1. 1. Place the sugar and water in a pot and boil until starting to caramelise.
  2. 2. Add the condensed milk all at once (carefully as it will spit), then stir with a whisk or wooden spoon until completely blended together. It should be a rich caramel colour: if not, return to the heat until it is.
  3. Serve the puddings with caramel sauce over the top and spoonfuls of whipped coconut cream.
beta
calories
362
fat
11g
protein
3g
carbs
65g
more
Fun With Allergy Kids http://allergykids.co.nz/
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