Sticky Date Pudding by Maddie

The last recipe we have by Maddie from Mad For Gluten Free is an incredible gluten free Sticky Date Pudding! At 19.4g carbs per serve, it’s not exceptionally low carb, but for a slice of cake it is still very good (a slice of regular sticky date is about 54g carbs per 100g). A great treat for the weekend or a special occasion!

12 servings

-- For the Pudding: 1 cup (250g) Medjool Dates 1 1/4 cup Boiling Water 1 cup Pancake Mix 1/4 cup Natvia 1tsp Baking Powder 2 Eggs 1/4 cup (60g) coconut oil, melted 1tsp Vanilla Bean Paste -- Sauce 1/4 cup Rice Malt Syrup 1tsp Vanilla Bean Paste 1/3 cup Thickened Cream (I used lactose free cream for dairy free option that worked just aswell)

-- For the Pudding Preheat oven to 180°C and line round cake tin. Soak dates in boiling water for five minutes, then place the dates and water into a food processor until smooth. Place the date mixture in a large bowl, and add in all the other ingredients. Stir until combined. Pour the batter into the tin and bake for approx 35 - 40 minutes, or until pudding springs back when lightly touched, and skewer comes out clean. -- For the Sauce Combine all ingredients in a small saucepan and simmer for 5 minutes or until the mixture thickens slightly. Serve the pudding and pour the sauce over it, serve immediately whilst warm. -- Additional notes : The pudding can be reheated in the microwave if needed. Ensure you keep the pudding and sauce separate in the fridge.