Sticky date pudding is my all time favourite dessert, a classic to serve up guests! Using the sweetness of dates and lacuma, this gluten free version will be sure to impress! 
This recipe in inspired by the amazing Aussie chef, Dan Churchill with a few of my adaptions, find his at http://danchurchill.com/gluten-free-sticky-date-next-level-butterscotch-sauce/
I used my own recipe for the frosting (below)
Sticky date puddings makes 5
- 1/2 cup almond meal/flour
- 1/2 cup coconut flour
- 3/4 cup pitted dates
- 2tbsp lacuma powder (optional but highly recommended!)
- 5 eggs
- 1tsp cinnamon
- 1tsp nutmeg
- 3/4 cup maple syrup or monk fruit sweetener or coconut sugar
- 2tbsp butter or coconut oil room temp
- 1tsp baking powder, gluten free
- 1tbsp lemon juice
- 1tsp vanilla extract
- Pinch of sea salt
- Optional 1/2 cup of chopped macadamia nuts
1. Preheat oven to 180 degrees C
2. Soak dates in 1 cup boiling water for 10-15 minutes
3. Using your guns 💪 mix in butter with maple syrup or sweetener of choice until creamy
4. Stir in dates, vanilla, lemon juice and eggs
5. In a separate bowl mix flours, baking powder, spices, lacuma and salt
6. Add egg/butter mixture to flour mixture and stir until well combined. If using mix in nuts
7. Pour into greased pudding ramekins or muffin tin
8. Bake for around 15 minutes
9. Once cooled top with butterscotch frosting!
Butterscotch Frosting
- 5 tbsp smooth nut butter of choice (I used cashew)
- 1/2 cup coconut butter (you can also use coconut oil, it will be runnier)
- 1tbsp Lucuma (optional but gives a good caramel flavour!)
- 1/4 cup maple syrup
- 1tsp vanilla essence
1. Place coconut butter in a bowl with honey and melt in microwave for one minute or until coconut butter is melted
2. Add in remaining ingredients and stir until smooth
3. Once cooled frost puddings
4. I piped on using large piping nozzle to look fancy 🙋🏻♀️
Enjoy!!
Glow with Shae 