Sticky Date Pudding with Caramel Sauce

Ingredients

For Pudding

  • 150g F.G. Roberts Soy Flour Debittered
  • 35g linseed meal
  • 180g dates, pitted and roughly chopped
  • 1 tsp gluten free bicarbonate of soda
  • 250ml water
  • 75g butter, softened
  • 75g soft brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 100g walnuts, roughly chopped (optional)

For Caramel Sauce

  • 75g soft brown sugar
  • Pinch salt
  • 60g butter
  • 250ml cream

Method

For Pudding

  1. Preheat oven to 180C fan forced.
  2. Put dates and bicarbonate of soda in a small saucepan with water and bring to the boil.
  3. Remove dates from heat and set aside to cool. The mixture should turn frothy.
  4. Beat butter, sugar and vanilla.
  5. Add 1 egg, beat, then fold through 1 tbsp of flour. Repeat with the second egg.
  6. Fold through the remaining flour, linseed meal, walnuts and date mixture.
  7. Grease and line a pudding tin, square bake tray or individual ramekins.
  8. Pour mixture into tin, bake tray or ¾ way up ramekins.
  9. Half fill a large bake dish with water. Place pudding filled tin, tray or ramekins in the water filled dish.
  10. Transfer to oven and bake for 40-50mins or until firm to the touch.

For Caramel Sauce

  1. Put the brown sugar, butter and cream in a pan and simmer for approx. 5 minutes.
  2. Optional: When the pudding is cooked, prick some holes in the top and drizzle with some of the caramel sauce. Return to the oven for 5 mins.
  3. Remove the pudding from the tin or ramekins, turn out, cut and serve with the remainder of the sauce and some vanilla or brandy custard or ice cream if you would like.