Sticky Date Pudding

Name: Sticky Date Pudding
Yield: 8
Cuisine: Oats

A deliciously rich and sticky warm sponge date pudding served with a date caramel sauce. This wheat-free, vegan dessert has been made using sticky dates, oats and gluten free flour, and is brought to you by our good friends at Clean Supper Club.

Cooking Time 1 hour

Skill Level Easy

Serves 8

Ingredients

For the sticky date pudding:

100g Mornflake Stoneground Oatmeal Fine
130g coconut oil
1 tsp bicarbonate of soda
175g medjool dates
100g gluten-free self-raising flour
120g coconut sugar
1 tsp vanilla extract
2 tbsp chia seed mix
50ml almond milk

For the egg replacement:

2.5 tbsp chia seeds
115ml cold water

For the date caramel sauce:

60ml coconut oil
85g dates, chopped
140ml water, boiled

To serve:

40g dark chocolate

Shop the ingredients

6 PACKS

Stoneground Oatmeal Fine (Grade 40)

6 x 750g pack

Add to cart £15.00

Method

To make the egg replacement, put chia seeds into a high-speed blender and blitz until ground into a powder. Tip into a large jam jar and add 115ml of cold water. Stir together thoroughly, screw on the lid and store left over mix in the fridge for up to two weeks.
Heat the oven to 180°C/160°C fan/gas mark 4.
Line a loaf tin with baking paper.
Scoop the coconut oil into a pan and melt gently. Once melted set to one side.
Sieve the Mornflake Stoneground Oatmeal Fine, gluten free flour, bicarbonate of soda and coconut sugar into a large mixing bowl.
Remove the date stones and slice the dates in half and then chop roughly into small pieces. Put the dates into the mixing bowl and stir until they are coated in the dry mix.
Pour the coconut oil, 2 tbsp of chia egg replacement, vanilla extract and almond milk into the mixing bowl and stir until combined.
Spoon the mixture into the lined loaf tin and place in the centre of the oven and bake for 35 minutes.
Once the cake is in the oven prepare the date caramel. In a small pan gently melt the coconut oil. Boil the kettle and leave to cool for a few minutes. Chop the dates and add them to a second small pan, pour over the slightly cooled boiled water and gently heat until the dates soften, this takes about 5 minutes. Pour into a blender/food processor and blitz until smooth.
Check the cake is a rich golden colour and that a skewer inserted in the centre comes out clean. Remove from oven and allow to cool slightly before slicing into 8 generous portions.
Serve covered in the warm date caramel, with a sprinkle of dark chocolate.

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