Gluten Free Sticky Date Pudding

by Sandra
(Noosa, Australia)

Serves 8

Ingredients

200 g (1 ½ cups) pitted dates

80 ml (¹/³ cup) boiling water

100 g (3 oz) butter (softened)

150 g (½ cup) honey

3 eggs

80 g (¹/³ cup)yogurt

250 g (2 ½ cups) almond flour

1 ½ tsp baking soda

Caramel Sauce

200 g (6 oz) butter

300 g (1 cup) honey

Method/Instructions:

Preheat oven to 150°C/300°F

Line a 20 cm/8 inch square cake tin with baking paper.

Place the dates and boiling water in a food processor and process until dates are chopped.

In a bowl mix the butter and honey until creamy. Add the eggs gradually and beat well. Pour this mixture into the chopped dates with the yogurtˆ and blend. Mix the almond flour and baking soda together and combine with the date mixture.

Pour the mixture into the cake tin and bake for 60 minutes, or until the cake feels spongy.

To make the honey caramel sauce, place the butter and honey in a saucepan and over medium heat simmer for 10 minutes. The sauce will harden when kept in the refrigerator. Heat up in the microwave before serving.

Serve the sticky date pudding warm with French cream, strawberries and the warm honey caramel sauce.

Any Other Important Notes?: I wanted to share my favourite recipes out of my Cookbook 'Cooking For Celiacs, Colitis, Crohn's and IBS'.