Prepare to embark on a culinary journey that transforms humble dates into a decadent dessert that will make your taste buds dance with joy! This Australian-inspired gluten-free sticky date pudding is not just a dessert; it's a warm, comforting embrace on a plate. With its rich, caramel-like sauce and moist, tender cake, this recipe proves that gluten-free baking can be absolutely irresistible. Whether you're catering to dietary restrictions or simply looking for an indulgent treat, this pudding will become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Australian
Serves: 6 servings
Ingredients
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup gluten-free all-purpose flour
- 1 tsp vanilla extract
- For the sauce: 1 cup brown sugar
- 1 cup heavy cream
- 1/4 cup unsalted butter
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar baking dish with butter and set aside.
- In a medium bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for about 10 minutes. This will soften the dates and create a thick paste.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- Gradually add the gluten-free all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of the pudding.
- Fold in the date mixture into the batter, ensuring that everything is well incorporated and the dates are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the sauce. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir continuously until the mixture comes to a gentle boil.
- Once boiling, reduce the heat and let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
- Once the pudding is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, invert it onto a serving plate.
- Serve the sticky date pudding warm, drizzled generously with the warm brown sugar sauce. Optionally, you can serve it with a scoop of vanilla ice cream or whipped cream for added indulgence.
Tips
- Date Preparation is Key: Ensure your dates are fresh and soft. Chopping them finely and soaking in boiling water helps create a smooth, rich texture.
- Flour Matters: Use a high-quality gluten-free all-purpose flour blend for the best results. Look for blends that include xanthan gum for improved texture.
- Don't Overmix: When adding flour, mix just until combined to keep the pudding light and tender.
- Sauce Consistency: Watch your caramel sauce carefully. It should be thick enough to coat the back of a spoon but not too sticky.
- Serving Suggestion: Serve warm for the ultimate experience. A scoop of vanilla ice cream or dollop of whipped cream takes this dessert to the next level.
- Make Ahead: This pudding can be prepared a day in advance and reheated gently before serving.
- Storage: Store covered in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 65g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
