Sticky Date Pudding Recipe

We love this traditional dessert that has been reinvented without the refined sugars, but still full with flavour! Featuring medjool dates which we love for the caramel sweetness they provide, but also for the benefits to skin health including supporting collagen production and hydrating.

INGREDIENTS

• 1 cup (150g) wholemeal spelt flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla powder
• 1/4 teaspoon salt
• 1 cup soy milk or other non-dairy milk
• 2 teaspoons chia seeds
• 2 tablespoons maple syrup
• 110g medjool dates (about 6), pitted
• 1/4 cup extra-virgin olive oil

Sticky date sauce

• 250g medjool dates (about 14), pitted
• 1/2 cup soy milk
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla powder

1. Preheat the oven to 170 degrees celsius fan-forced (190 degrees celsius conventional). Line a 22cm x 11cm loaf tin with baking paper.

2. Sift the flour, bicarbonate of soda, baking powder, vanilla and salt into a mixing bowl. Make a well in the centre and set aside.

3. Place the milk, chia seeds, maple syrup, dates and oil in a food processor or blender and blend for 45 seconds, or until smooth. Pour into the dry ingredients and stir gently until just combined. Please ensure to be gentle when stirring the mixture, as over-mixing can destroy the properties of the gluten that help the dough to rise.

4. Transfer the mixture into the prepared tin and bake in the oven for 25 minutes.

5. Meanwhile, to make the sticky date sauce, place all the ingredients in a blender with 1 cup of water and blend until smooth.

6. Remove the pudding from the oven and allow to rest for 5 minutes. Pour over the sticky date sauce and return the pudding to the oven for a further 20 minutes.

7. Allow the pudding to rest for 5 minutes before serving warm as is, or with a scoop of vegan ice cream or coconut yoghurt.

Recipe & images by Elsa's Wholesome Life.