This amazing pudding is fluffy, rich, decadent and prefect for anyone with a sweet tooth. This pudding tastes equally good just on its own without the sauce with a cuppa. Give it a go, Im sure you will love it. Divinely Free Ginger and Date Puddings with Caramel Sauce - Gluten and Dairy Free 6 Oven safe ramekins - greased 2/3 C dates - finely chopped 1/2 C water 4cm length of fresh root ginger - finely grated 1 tsp baking soda 2 C Gluten free self raising flour 2 tsp ground ginger 1 tsp mixed spice 1/2 tsp ground nutmeg 2/3 C Brown sugar - firmly packed 90 ml oil 1/3 C dairy free milk 2 eggs - whisked lightly Caramel Sauce 2/3 C packed brown sugar 1 tbsp water 1/2 C Coconut Cream 1tbs golden syrup Pinch of Salt Method Preheat oven 180C. Grease 6 large ramekins with non dairy spread Put dates, root ginger and water into a small saucepan and simmer for 2mins on low. Turn off heat. Add baking soda and let mix sit aside for 5mins Sift flour and spices into a large mixing bowl. Mix in brown sugar, ensuring all lumps are removed. Add eggs, oil and water and date mix into the bowl. Stir well with a spatula until all ingredients are well mixed through. Spoon mix into the 6 greased ramekins. Place all ramekins on a baking tray. Bake for 20mins or until skewer comes out clean. Once cooked, take them out of oven, let them cool for 5-10 mins before turning them out onto a plate. Serve with semi cooled Caramel Sauce or Vanilla Coconut Ice-cream. Caramel Sauce: Add all ingredients into a sauce pan. Heat on low for around 15mins - swirling the pot often to stop sugar mix from bubbling over or burning. Do this until you see the sauce reduce and thicken. Remove from heat and let it cool for a few minutes before spooning over puddings. Nb/ you can add toasted chopped walnuts also into the pudding mix before baking or into the caramel sauce.
Posted on: Fri, 21 Nov 2014 06:36:37 +0000
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