Michelle Pearson's Gluten Free Sticky Date Pudding

Michelle Pearson's Premium Choice Sticky Date Pudding

Individual sticky date puddings made with Premium Choice almond meal and dates. Makes 6

Ingredients

Cake:

1¼ cups of water

¾ cup of Premium Choice pitted dates-chopped

¾ cup of brown sugar

1 teaspoon of vanilla essence

1 teaspoon of bicarbonate of soda

60 grams of butter-chopped

1 cup of Premium Choice natural Almond Meal

½ cup of gluten free self-raising flour

2 eggs

Sauce:

75 grams of butter

¾ cup of brown sugar

½ teaspoon of vanilla essence

4 tablespoons of cream

Instructions

1. Preheat oven to 180 degrees celsius
2. Grease and line a 6 holder muffin pan.
   
3. In a sauce pan, combine water and dates. Bring  to boil and then reduce to a simmer untill the dates are soft.
4. Remove from heat. Add brown sugar, vanilla, butter and bicarbonate of soda.
5. Stir to combine until the butter has melted. Allow too cool.
   
6. Add the almond meal, gluten-free self raising flour and eggs. Stir with a wooden spoon to combine.
   
7. Sppon mixture into muffin tins and bake for 15 to 20 mins (until they spring back when touched).
   
8. Allow to cool in the pan and then remove. 

Sauce

1. Combine ingredients in a saucepan. Bring to boil, then reduce to a simmer (about 4 mins) until the liquid forms a caramel syrup.
   
2. Pour over the muffins and serve with a dollop of cream or a scoop of ice cream.