Ginger & Pecan Sticky Date Puddings

These vegan and gluten free puddings are sweet, sticky and indulgent! Full of almond meal, pecans and some subtle spice, they’re rich in nutrients and are made without any refined sugar. Perfect eaten warm on a cold and gloomy day, just like the ones we’re having right now! If you do not need them to be vegan, then eggs work well in place of the flax ones.

Makes 6 puddings

Puddings

½ cup pure maple syrup

350g medjool dates, pitted (or dried dates)

1 tsp bicarb soda

2 cups almond meal

1 tsp. each of dried ginger, fresh ginger (finely grated) & cinnamon

¼ tsp. each of nutmeg & allspice

1 tsp. baking powder

½ cup pecans, toasted

3 flax ‘eggs’ – 3 tbsp. flaxseed meal + ½ cup water

¼ cup macadamia oil or melted coconut oil

1 tsp baking powder

Salted Caramel Sauce

1 270mL can coconut cream (I recommend Ayam)

½ cup pure maple syrup

½ tsp. salt

1. Preheat oven to 180C and grease and line 6 individual ramekins.

2. Add the maple, medjool dates and 1 cup water to a saucepan and place over medium heat. Cook for 5-10 minutes then add the bicarb soda, stir it through and mash the dates until roughly broken down. Set aside to cool slightly (if replacing the flax eggs with real ones, cool longer).

3. Meanwhile combine the remaining ingredients in a large bowl. Add the date mixture to the bowl and stir to combine.

6. Pour mixture into the ramekins and bake for 40 minutes or until set.

7. Meanwhile, make the date caramel by placing the coconut cream, maple syrup and salt into a saucepan and allowing it to simmer gently for about 15-20 minutes, or until it has thickened enough to coat the back of a spoon.

8. Remove the puddings from the oven and poke a few holes into each pudding before drizzling each one with about a tablespoon of caramel sauce. Allow to soak for 5-10 minutes.

9. Turn the ramekins upside down on serving plates. Serve the sticky date puddings warm, topped with the remaining caramel sauce and salted caramel or vanilla coconut milk ice cream. Enjoy!