Sticky Date Pudding with Pear & Caramel

Friday, 31 August 2018 4:22:20 pm Pacific/Auckland

Thanks to Hunter Gatherer Gourmet for this amazing twist on their ginger baking mix recipe...

Warm, sticky and gooey ginger goodness mixed with caramel. Perfect for a chilly evening. You don’t need to add the pears into the cake, I didn’t the first time I made it. You could also poach them and enjoy on the side.

This recipe has a lot less sugar than a normal sticky date pudding BUT i find that the dates and the caramel sauce more than make up for it.

Enjoy!

INGREDIENTS

1 Hunter Gatherer Gourmet Ginger Baking Mix
1 cup pitted dates
1/2 tsp baking soda
1¼ cups water
60g butter, chopped or 60g coconut oil
2 eggs
1 tsp vanilla extract
2 pears, cored and cut into thin slices (optional)

Caramel Sauce

½ cup water
2 cups coconut sugar
2 cups coconut cream
2 tsp vanilla extract

METHOD

Preheat oven to 180˚C fan bake.

Grease the sides of a 20cm-diameter cake tin and line the base with baking paper.

Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes.

Remove from the heat and mash to break up the dates.

Stir in chopped butter and mix until butter is melted or substitute with coconut oil if you are using. Leave to cool slightly.

Mix in eggs then fold in ginger baking mix and vanilla.

(Optional) Arrange pear slices in a circle around the base of the tin, placing a few slices in the centre.

Pour batter into the tin and smooth evenly to fully cover the pears.

Bake for 30-35 minutes until golden and a skewer inserted in the centre comes out clean

Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper

To make Caramel Sauce, place water in a pot, add coconut sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then.

Boil without stirring until mixture for about 8-10 minutes. Do not be tempted to stir the mixture as this could cause it to crystallise.

Remove from heat, add cream and vanilla and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups.

Serve Pudding with warm caramel Sauce & ice cream if you like!

Posted in Baked Goods Recipes By

Gemma Fitzpatrick

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