Ginger Date + Salted Caramel Self Saucing Pudding

This is one of our favourite desserts in the cookbook.

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The ultimate winter dessert served straight out of the oven, still bubbling and hot.

Taken inspiration from a sticky date pudding. This spicy ginger date cake cooked in sweet salted caramel sauce is gooey, soft and the most comforting dessert ever. The addition of cold ice cream or yoghurt is the perfect contrast to the hot saucy cake.


Cookbook Sneak Peek Recipe…

Ginger Date + Salted Caramel Self Saucing Pudding 

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Ginger Date Pudding:

1/2 cup coconut oil 

2/3 cup nut milk 

4 Tbsp coconut sugar 

1 tsp vanilla bean paste

1 1/2 cup spelt flour 

1 tsp baking powder

1 tsp apple cider vinegar 

1 cup dried dates, chopped 

4 tsp ground ginger 

Pinch of salt 

Salted Caramel Sauce:

1/3 cup coconut sugar 

1/4 cup nut milk 

1 cup boiling water 

1/2 tsp salt 

Method:

Pre-heat the oven to 180C. 

Over a double boiler, melt your coconut oil over a high heat until it is hot. 

Pour the nut milk into the hot coconut oil, along with the coconut sugar and vanilla bean paste and whisk until the sugar is fully dissolved. 

In a medium sized mixing bowl mix together the spelt flour, baking powder, apple cider vinegar, dates, ginger and salt. Pour the coconut oil mixture over the dry ingredients and stir well to combine. Be careful not to over mix as the coconut oil can spilt the batter. 

Spread the mixture evenly into an oven proof baking dish. 

Salted Caramel Sauce: 

Place all for the ingredients into a jug and stir until all the sugar is dissolved. 

Using the back of a spoon, so you don’t create a hole in the middle of the pudding, carefully pour the hot sauce over the pudding batter. 

Bake the pudding for 45mins. 

Once the pudding is cooked, remove from the oven and let it set for 10mins.
Serve with coconut yoghurt or ice cream. 

 

 

 

Rosa Flanagan