Gluten Free Sticky Date Pudding with Caramel Sauce (with Dairy Free option)

Sticky. Date. Pudding. A dessert in a league of its own (in one's own humble opinion!) 

A personal favourite, I believe Sticky Date is a dessert that everyone that should be able to enjoy - which is why this recipe has been adapted for the gluten and dairy free.​


The use of ground walnuts and buckwheat flour in this recipe creates a deliciously nutty and moist texture. Note, that buckwheat flour does have a distinctively nutty taste, so if this doesn't tickle your fancy, substitute for a ground almonds and rice flour mix, as noted. Alternatively, you can use ordinary flour, if you do not need to make this recipe gluten free.

​Enjoy, caramel lovers!


Flourless Coffee and Walnut Cake
Ingredients - Gluten Free Sticky Date Pudding with Caramel Sauce
 
Sticky Date Cake:​
2 and 1/2 cups milk OR dairy free alternative, such as almond, oat or coconut milk
​250 grams pitted dates, chopped
1 teaspoon baking soda
2 Tablespoons golden syrup
2 teaspoons vanilla extract
90 grams butter, melted and cooled OR dairy free alternative, such as sunflower spread
3 eggs, beaten together with a fork
3/4 cups firmly-packed brown sugar
1 cup buckwheat flour* OR 1 and 1/2  cups ground almonds + 1/2 cup rice flour
2 and 1/4  cups ground walnuts**, whizzed in a food processor until fine
1/2 teaspoon baking powder​

*Buckwheat flour can also be replaced for plain baking flour

**Note: Ground walnuts come to a greater quantity, when measured, than whole walnuts. Make sure you have enough!

Caramel Sauce:
1 cup firmly packed brown sugar
3/4 cup of regular pouring cream OR a dairy-free alternative, such as oat cream
75 grams butter OR dairy free alternative, such as sunflower spread
 1 teaspoon vanilla extract

Method

Preheat oven to 170°C. Grease and line a 23cm spring-roll tin with baking paper.
 
Place the milk and chopped dates in a heavy based saucepan and simmer over low heat. Stir continuously, allowing the dates to break up and caramelise, and the mixture begins to thicken, and the milk begins to dissolve (allow ten - fifteen minutes). 

Remove from heat and mash with a potato masher until you have a smooth date paste. Stir through baking soda so the mixture begins to froth.

Add golden syrup, vanilla extract and melted butter (or dairy-free alternative), stirring again until all ingredients are combined.

Allow to cool for five minutes and then add beaten eggs and brown sugar, whisking well after each addition.

Sift in baking powder and buckwheat flour (or ground almonds + rice flour mix, if using instead of buckwheat flour). Add ground walnuts. Fold mixture with a wooden spoon until all ingredients are combined.
 
Transfer batter into your prepared tin, and bake for 45-55 minutes. Your cake is ready when golden brown, and the cake springs back slightly when touched in the centre and a skewer, when inserted into the centre of the cake, comes out clean.

While the cake is baking, prepare your caramel sauce:

Melt all ingredients in a heavy-based saucepan over a low heat, stirring continuously.

Simmer for five-seven minutes, continuing to stir, so mixture begins to thicken and becomes a subtle golden caramel colour.

Remove from heat and set aside until ready to serve your cake.

When your cake is ready, allow to cool in the tin for five minutes before transferring to a serving plate. Cut into generous slices and pour your heated caramel sauce over each slice.

Serve warm. This sticky date is divine served with a side of vanilla bean ice cream.​


Yields: 1 large cake

Prep time: 35 - 40  minutes | Cook time: Approx 45 - 55 minutes

Eat: Best eaten immediately, served warm. This pudding will also last in the fridge for 3 - 4 days, although note that the sticky date sauce will thicken

Variation: Try a walnut and coffee cake, here

Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​