Sticky Fig and Date Pudding with Chia Seed Caramel Sauce


Sticky Fig and Date 
 Pudding with Chia Seed Caramel Sauce
 
This recipe is a winter warm comfort dessert that my husband and I have every year. Winter means comfort food and when its raining and cold outside, surround yourself with hot casseroles, roasts, soups and of course cakes and pudding with a little bit of naughty, enjoy my family recipe.
  
Gluten Free
Dairy Free
Prep and cooking: 40 minutes
serves 4 to 6 people
INGREDIENTS
11/2 cups almond meal
1 cup pitted dates
4 dried figs
1 cup boiling water
1/3 cup coconut sugar
2 Tablespoons coconut oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
 
CARAMEL SAUCE
1 cup coconut cream
1/3 cup coconut sugar
2 Tablespoons coconut oil
1 teaspoon vanilla extract
1 tablespoon chia seeds
 
METHOD
Preheat oven to 180C and line a round or rectangle 20cm cake tin with baking paper.
trim fig top hard bits off the top of the fig.
In a bowl place the dates and figs with boiling water and cover with cling wrap. Leave these to soak until the dates and figs become soft, roughly 5 minutes.
 
Use a electric mixer to blend the date and fig mixture together, if you don't have a mixer just squash with a potato masher or just use your hands.
 
 
 
Meanwhile, cream the coconut sugar and coconut oil in a mixer until you get a paste consistency, if you don't have a mixer use a whisk.
 
Add the eggs and vanilla extract, mix until combined.
 
 
 
In a separate bowl mix the almond meal, baking powder and date, fig mixture together.
 
 
Add the coconut oil/sugar batter and mix together until combined.
 
Transfer the batter into a prepared cake tin and place in the oven for 20 to 25 minutes or until lightly golden and stick a skewer in the middle and if it comes out clean its ready. while waiting start the caramel sauce (method below)
 
 
 
 
Allow to cool for 10 minutes before turning out on to a wire rack.
 

 
FOR THE CARAMEL SAUCE
In a medium saucepan melt the coconut oil and sugar together.
Add the coconut cream and vanilla and continue to stir for 5 minutes
Be careful not to boil
Stir until nice and smooth
Add chia seeds
 
Serve warm over pudding with coconut or vanilla ice-cream then sprinkle with chia seeds (optional) ENJOY!

 

 

 
 
NOTES:
·         pudding last up to 4 to 5 days in refrigerator.
·         freezer for up to 3 months covered with cling wrap and in a airtight container.
·         if you don’t like figs just leave then out and place 2 extra dates to make up the consistency of the pudding.

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