Side Pannel
Spelt and Almond Sticky Date Pudding
Spelt and Almond Sticky Date Pudding
- Recipe Submitted by maryjosh on 03/26/2019
Ingredients List
- 200g fresh dates, pitted
- 250ml (1 cup) boiling water
- 1 teaspoon bicarbonate of soda
- 200g (1 1/4 cups) wholemeal spelt flour
- 70g (1/3 cup) rapadura sugar or brown sugar
- 60g whole almond meal (see tip)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 100g (1/3 cup) unsweetened apple puree
- 80ml (1/3 cup) melted coconut oil (or olive oil)
- 2 eggs
- Natural yoghurt, to serve
- CARAMEL SAUCE
- 3 tablespoons rapadura sugar or brown sugar
- 160ml (2/3 cup) pouring cream
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 180C/160C fan forced. Grease a round 20cm cake pan. Line with baking paper.
Step 2
Place dates in a large heatproof bowl. Pour over the boiling water. Stir in the bicarb. Set aside for 10 minutes to soften, then use a fork to lightly mash.
Step 3
Combine flour, sugar, almond meal, baking powder and spices in a large bowl. Make a well in the centre. Add apple, oil, eggs and date mixture. Stir until combined. Spoon into the prepared pan.
Step 4
Line the base of a roasting pan with a tea towel. Place cake in the prepared roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds up the side of the cake pan. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from roasting pan.
Step 5
Meanwhile, for the caramel, cook sugar and 125ml (1/2 cup) water in a small saucepan over medium-low heat, stirring, until sugar dissolves. Bring to the boil, reduce heat to low and simmer for 5 minutes or until thickened and reduced by half. Stir in cream and vanilla. Cook for a further 1-2 minutes, until smooth.
Step 6
Spoon half the sauce over the pudding. Serve with yoghurt and remaining sauce.
Preheat oven to 180C/160C fan forced. Grease a round 20cm cake pan. Line with baking paper.
Step 2
Place dates in a large heatproof bowl. Pour over the boiling water. Stir in the bicarb. Set aside for 10 minutes to soften, then use a fork to lightly mash.
Step 3
Combine flour, sugar, almond meal, baking powder and spices in a large bowl. Make a well in the centre. Add apple, oil, eggs and date mixture. Stir until combined. Spoon into the prepared pan.
Step 4
Line the base of a roasting pan with a tea towel. Place cake in the prepared roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds up the side of the cake pan. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from roasting pan.
Step 5
Meanwhile, for the caramel, cook sugar and 125ml (1/2 cup) water in a small saucepan over medium-low heat, stirring, until sugar dissolves. Bring to the boil, reduce heat to low and simmer for 5 minutes or until thickened and reduced by half. Stir in cream and vanilla. Cook for a further 1-2 minutes, until smooth.
Step 6
Spoon half the sauce over the pudding. Serve with yoghurt and remaining sauce.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
