Gluten Free Sticky Date Pudding
This gluten free Sticky Date Pudding is just a cake recipe. The dates make it moist which helps the gluten free flour. Caramel sauce takes it to the next level making a dessert worthy of any holiday table.
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Servings: 8 people
Ingredients
STICKY DATE PUDDING
- 1⅓ cups pitted dates chopped
- 1 teaspoon baking soda
- 1¾ cups boiling water
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups EGFG gluten free flour blend*
- 1 tablespoon baking powder
- ½ teaspoon salt
CARAMEL SAUCE
- ¾ cup brown sugar
- 1 cup whipping cream
- 7 tablespoon butter
GARNISH – whipped cream, whole strawberries
Instructions
STICKY DATE PUDDING
- Combine dates and baking soda in a bowl. Pour boiling water over dates and let stand for 10 minutes.
- Preheat oven to 350°F. Grease 9” round springform pan or cake pan and line with parchment paper.
- In food processor** blend date mixture until smooth.
- Add butter, sugar and vanilla to processor, pulse until combined.
- Add eggs one at a time, pulsing after each addition.
- Add flour, baking powder and salt. Process until combined.
- Pour mixture into prepared pan. Bake in preheated oven for 50-55 minutes until the cake pulls away from the sides and looks done. Cool completely on wire rack.
CARAMEL SAUCE
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2 minutes until combined.
SERVING
- Slice cake and top each piece with whipped cream and a whole strawberry. Drizzle caramel sauce on or around cake. Garnish with whipped cream and a strawberry. Serve.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
**If making in a stand mixer puree the dates in a blender then proceed as directed.