Wednesday, June 19, 2013

Not Too Wicked Sticky Date Pudding, Coconut Style





I make no secrets about loving desserts! I ABSOLUTELY adore them. And I believe you should have dessert every night, yep that's right EVERY night.

It doesn't always have to be fatty and sugar filled. A big bowl of berries is so delicious especially when they are in season, and at room temp. Strawberries are my addiction at the moment, they are giving off a wonderful rosy perfume, that I cannot resist! Thank goodness for the QLD growers huh?

But every now and then I have to have something a little more wicked. Wicked for me, I'm told by many is very different to most. So by all means please add more butter and no olive oil, and add loads more sugar, brown, if that's how you roll. Each to their own, in my eyes.

I recently bought some coconut syrup from Honest to Goodness, with the intention of substituting it for sugar in baking. But it turns out that it is awesome in a hot choc, over yoghurt, and even pancakes and scones! Its delicious so sweet, thick and syrupy like honey. It tastes of a sort of toffee/caramel, taken to that slightly dark but not too dark re: burnt level, nothing at all like honey. I knew I had to use it in a pudding, and I knew it would be a winning flavour combo with dates, so not so wicked sticky date pudding was born.


Makes 6 mini pudd's

6-7 medjool dates
1/2 cup hot water
1 teaspoon baking soda

2 eggs
60 grams butter
2 tablespoons olive oil
1 cup plain flour
vanilla
3-4 tablespoons coconut syrup*

Roughly chop the dates and soak them in the hot water with baking soda, while you prep the rest.

Preheat your oven to 170C fan forced.

Mix everything together, in a medium size bowl with a spatula, no fancy machines required. Pour into 6 ramekins.

Bake for about 20-25 minutes.

I like to serve it warm with a big dollop of thick cream and coconut syrup poured over the top.

*if you can't get coconut syrup, brown sugar is fine, but you'll need to use more, up to 1/2 cup.










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