Sticky date pudding, coconut toffee

Here’s a new fashioned, old school flavour fave to lift the corners of your mouth and comfort your heart. Switch up the recipe with coconut flour if you want a more dense, Paleo-esque pudding. Pic above ©Nellylecomte

1 tablespoon coconut oil, melted to grease timbale moulds
1 cup dried Medjool dates, pitted
1 cup water
½ teaspoon bicarbonate soda (aluminum free)
50 grams coconut oil
1/2 cup coconut sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 eggs
1 cups self-raising flour (use GF flour or coconut flour if you prefer)
1 teaspoon ground cardamom
Shredded coconut and coconut yoghurt to serve

Coconut toffee sauce
½ can coconut cream
100 grams coconut oil
¾ cup, firmly packed brown sugar
1 tablespoon maple syrup

  1. Preheat oven to 170°C.
  2. Brush 8 individual timbale moulds with melted coconut oil to grease
  3. Place the dates and water in a saucepan over high heat. Bring to the boil
  4. Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft
  5. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly
  6. In a food processor, cream butter and sugar until pale and creamy
  7. Add the maple syrup and vanilla and beat until smooth
  8. Add date and bicarb mix
  9. Then add the eggs one by one
  10. In a large mixing bowl, combine the flour and cardamom
  11. Slowly fold in the creamed butter, sugar, egg, date mixture into the dry flour mix until combined
  12. Spoon into the prepared timbale moulds and smooth over
  13. Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about on third of the way up the timbale moulds
  14. Bake for 35-45 minutes, covering with foil if necessary to prevent over-browning, or until a skewer inserted into the centre comes out clean
  15. Set aside for 10 minutes to cool slightly

To make the coconut toffee sauce

  1. Combine the coconut cream, butter, sugar and maple syrup in a saucepan over low heat
  2. Cook, stirring, for 1-2 minutes or until sugar dissolves
  3. Bring to a gentle boil. Reduce heat to medium-low
  4. Simmer for 2-3 minutes or until the sauce thickens slightly

To serve

  1. Invert timbale moulds on to individual serving plates
  2. Gently tap the sides to release the puddings carefully
  3. Run a small sharp knife around the rim if they resist!
  4. Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt
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 Sunburst.StickyDate.Pudding (1 of 11)

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