Ingredients
Caramel sauce
- 100g coconut sugar
- 100g coconut cream
- 1tsp vanilla essence or paste (the real stuff)
- 1/4 tsp fine sea salt
Pudding
- One bag HGG Ginger Baking mix
Method
I love sticky date pudding, and this certainly isn’t it! BUT its a super easy way of creating a gorgeous little ginger date number which will satisfy that pudding craving.
Caramel Sauce
Place the coconut sugar and coconut cream in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.
Turn down the heat and allow the sauce to simmer for 10-15 minutes until it has thickened.
Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.
Store in a sealed jar or container in the fridge for up to 2 weeks. Thermomix Instructions – Place all the ingredients into the mixing bowl and cook 3 min/100 degrees/speed 2. (see how easy it is when you have a Thermomix!?. Seriously, if you can, get one. These things are legends. Mine is called Arnie)
Pudding
Lots of dried dates chopped (I like dates, you can put as many as you want, but I say the more the better).
If you are making mini loaves or mini cakes, just add the egg, oil and water as normal. Pour into your tins/dishes and then add the chopped dates.
If you are wanting to make a big loaf or cake, add 2 tsp of Baking Powder to the dry mix. and then proceed as above. Cooking time will be around the 25-30 min at 180 degrees.
Once cooked, let sit for 5 min in tins, then remove to serving plates. Pour room temp caramel sauce over the puddings whilst they are still warm. And then devour. Or savour….savour is good too.
