I haven’t eaten sugar on the regular for almost two years but every time I visit my mum’s wonderful cafe in Palmerston North, I indulge in one of my favourite desserts; sticky date pudding!
When I came back to the Dunedin after my last visit, the plummeting temperatures had me dreaming of that piping hot sticky date pudding, drowning in a puddle of caramel sauce. I then successfully made a Catherine approved version that warmed my belly and made me forget about my frozen toes. There’s nothing like a warming bowl of goodness on a cold day!
As I’m not eating eggs at the moment, I adapted this recipe to be made without. The egg free version is slightly more dense and gooey than the fluffier egg version but I love them both!
Vegan Pudding Ingredients:
2 tablespoons coconut oil
1/2 cup of dates (depending on your preference)
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
NB: can use 1 tsp of baking powder of your choice instead of baking soda and cream of tartar.
If you want to use eggs: use 1 and 1/2 bananas, 3 tbsp coconut flour and 2 eggs. Omit coconut oil.
2 tablespoons coconut oil
1/2 can Ayam coconut cream
Dates (I use about 6, adjust to your preference)
Water to adjust to desired consistency
1. Steam the dates for both the sauce and puddings together, with enough water to cover the bottom of the saucepan, until they become soft. Pre-heat oven to 180 degrees celsius.
2. Put your bananas in your blender/food processor with the coconut oil and blend (only add coconut oil with vegan version).
3. Add in dates for the pudding while leaving behind the dates for the sauce (turn off the element) and blend. You still want the dates slightly chunky!
4. Add in coconut flour, baking soda and cream of tartar or baking powder and give one final mix.
5. Spoon the mixture into a muffin tray. You may want to use baking paper with this recipe if your bakeware is prone to sticking. The vegan recipe works best for about four puddings whereas the egg recipe can be stretched to five-depending on how big you want your puddings to be.
6. Pop the puddings in the oven and add the ingredients for the sauce to the pot of dates. Cook until the coconut oil has melted and then blend in the blender/food processor until smooth. I like to add the sauce back into the pot just before I take the puddings out of the oven and add water a few tablespoons at a time to reach the desired consistency.
7. These puddings take quite a long time to cook. Keep an eye on them and cook until a fork comes out clean when inserted. When the vegan puddings reach this stage I like to flip them upside down and bake for a further 5 minutes or so.
These Sticky Date Banana Puddings are best eaten straight from the oven drizzled with a more than generous amount of sauce. 😉 If you save some for later, I recommend putting them back into the oven for about 5 mins to reheat.