Sticky Maple Date Pudding
Ingredients:
1 cup (150g) flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1/4 cardamon
Pinch of salt
1 cup milk of choice
1 egg
3 tablespoons maple syrup
110g pitted medjool dates ( 6ish),
1/4 cup extra-virgin olive oil
Sticky date sauce
250g medjool dates (about 14), pitted
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon vanilla essence
How to make:
Preheat the oven to 175 degrees celsius (fan). Line a loaf tin with baking paper.
Sift the flour, bicarbonate of soda, baking powder, and salt into a mixing bowl. Make a well in the centre and set aside.
Place the milk, chia seeds, maple syrup, vanilla, dates and oil in a food processor or blender and blend until smooth.
Pour into the dry ingredients and stir gently fold in until combined.
Transfer the mixture into the prepared tin and bake in the oven for 25 minutes.
Meanwhile, make the sticky date sauce, place all the ingredients in a blender with 1 cup of water and blend until smooth.
Remove the pudding from the oven and allow to rest for 5 minutes.
Pour over the sticky sauce and return the pudding to the oven for a further 15-20 minutes.
Allow the pudding to rest for 5 minutes before serving warm as is, or with a scoop of cream of your fancy.