I am kicking off my birthday week with a delicious sticky date pudding. This recipe is so easy - inspired by the amazing Nigella Lawson. Pouring boiling water over a sticky dough? Only she can pull that off, and come out of it all with a sticky toffee sauce that is to die for. I have taken her original recipe that I found 15 years ago (in her cookbook Nigella Bites), and have made it into a plant based and gluten free version that will not disappoint! Come and join me for birthday fun. Serve it with ice cream or some raw cashew cream, and you will be so satisfied.
Preparation time: 1 hour
Makes 4 big or 6 medium sized servings (really, you will just want to eat it all by yourself!):
For the dough:
1 Tbsp flaxseeds
3/4 cups coconut sugar
1/2 cup water
1/4 cup melted virgin coconut oil
1 Tbsp almond butter
1 tsp vanilla extract
1 1/3 cups oat flour
2 Tbsp baking powder
1 1/4 cups Mejool dates (about 10), pitted and chopped
For the sauce:
1 cup coconut sugar
3 Tbsp melted virgin coconut oil
2 cups boiling water
Pre-heat the oven to 190°C/ 375°F, and set a baking dish to the side (about 15x23x5cm/ 6x9x2 inches or bigger).
Start by placing the flaxseeds in the food processor and grind them to a powder. You can also use 2 Tbsp ground flaxseeds if you already have those in your pantry.
Add the coconut sugar, water, oil, almond butter, and vanilla, and blend until smooth and creamy.
Add the oat flour and baking powder, and stir until well combined.
Fold in the chopped dates.
Pour into the prepared baking dish.
Sprinkle the dough with the coconut sugar for the sauce, drizzle with the coconut oil, and then pour that boiling water on top (yes, just do it!).
Place dish in oven for 45 minutes until top is crispy, and middle is spongey. Underneath you will see a gooey sauce formed.
Spoon out and make sure you get some good sticky sauce on each plate, then serve with your favorite ice cream or cashew cream.