This date and ginger pudding is rich and warming. It's a delicious sticky date pudding you can make without eggs and dairy. Make sure you make the Tahini Caramel sauce it is sensational
125 mlKara Coconut creamor other thick coconut cream
2Tablespoonsmolassesor dark golden syrup
1/4 teaspoonsaltor enough to taste
Instructions
To make the date cake
Set the oven to 180 C/ 350 F. Line with baking paper and spray a square (or round) tin approximately 18 cm x 20 cm (8 inx 910 in). The bigger the cake tin the thinner the pudding so smaller is better)
Chop the dates roughly making sure there are no seeds and put into a medium sized pot. Add the water and ginger and heat, you should avoid boiling all the water out of the dates. Once it comes to the boil, take it off the heat, stir really well then add the bi carbonate of soda . Stir to combine.
While the mixture is still warm add the butter, brown sugar and stir well again to melt
The mixture will look soft and creamy. Now add the apple sauce (puree), the milk, flour, spices and baking powder
Pour the mixture into the prepared cake tin and bake for around or until the centre springs back when tested or a skewer comes out clean.
You can use the pudding straight away just cut into pieces and serve with the warm caramel. You can also cool it down then cut it and keep it for up to a week in the fridge. Reheat it by putting into a bowl and putting two large spoons of caramel on top. Heat in the microwave for 30 to 50 seconds depending on the power of your microwave.
Caramel Sauce
Put all of the ingredients except the salt in a pot and bring to a simmer
Whisk until reduced and starting to thicken
Add salt to taste
Notes
You can also use this alternate recipe for Tahini caramel sauceIngredients
200 gm caster sugar
40 ml water (2 tablespoons)
15 gm nutalex or non-dairy butter (1 tablsp)
300 ml Kara Coconut cream (1 1/4 cup)
5 tablespoons Tahini
1/4 teaspoon salt (or to taste)11/2 teaspoon vanilla extract
Put the sugar and water into a saucepan and swirl to combine.Put it over medium heat and cook till the sugar caramelized and turns a nice darkish caramel colour (don't stir just swirl).Take off the heat and add the coconut cream, butter, tahini and vanilla. Stir to combine. put back onto the heat and whisk till starting to reduce and thicken a little. Add salt to taste