This Christmas spiced date pudding is spongier than a cake, so it goes perfectly well with plant-based custard and is nostalgic of a sticky toffee pudding but much healthier for you.
It’s important not to forget the step of adding the baking soda to the dates whilst they are soaking to ensure this pudding rises and adopts it’s spongey and bouncy texture. You can swap wholewheat for gluten free flour which may make the pudding slightly denser.
You can play around with the flavour of spices to your taste and the taste matures over time so it’s a great pudding to make ahead of time.
For the recipe for plant-based custard, please look at the pineapple upside down cake recipe which is accompanied with home-made custard.
Ingredients
1 cup dates, pitted and chopped
1 cup boiling water
1 tsp baking soda
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove powder
1/8 tsp orange zest (optional)
1/4 tsp salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 tsp vanilla extract
Method
Preheat your oven to 175°C and line an 8-inch springiform cake tin with baking paper and lightly grease with extra virgin oil or applesauce if oil-free.
In a bowl, pour boiling water over chopped dates and add baking soda. Let it sit for 10 minutes.
In another bowl, whisk together whole wheat flour, baking powder, cinnamon, clove powder, orange zest, nutmeg, and salt.
In a blender, combine the soaked dates (including water), applesauce, maple syrup, and vanilla extract. Blend until smooth.
Mix the wet ingredients into the dry ingredients until well combined.
Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
Serve hot with plant-based custard and enjoy!
The pudding can be kept for a few days in an airtight container and warmed up in the microwave when ready to serve.
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