Gluten Free Cider and Pumpkin Sticky Date Pudding
10-12
servings15
minutes55
minutesStovetop then Oven
Moderate
The texture of this gluten free pudding, naturally sweetened with Medjool dates and pumpkin, is gorgeous. It will keep well in the fridge and can be reheated slice by slice in the microwave over a week if you’re not serving it up to a crowd. Should you not require a gluten free pudding simply use standard flour rather than the GF flour, however keep the almond meal as this really adds to the mouth feel in this pudding.
Ingredients
1 cup cooked pumpkin, mashed (roasting the pumpkin will result in a sweeter mash).
500 g Natural delights Medjool dates, pitted
335 ml apple cider, dry
2 tsp bicarb soda
3 eggs
1/2 cup maple syrup
100 g butter melted
150g gluten free self-raising flour
200 g almond meal
1 tsp cinnamon
1 tsp ginger
1/2 tsp gluten free baking powder
Pinch of sea salt
- Caramel Sauce
15 dates, pitted and roughly chopped
1 tsp vanilla extract
1 cup pouring cream
Pinch of sea salt
Method
- Preheat oven 180°C fan forced.
- Grease and flour a 26cm round springform cake tin with funnel. *See cooks notes re tin.
- Place mashed pumpkin, dates, cider and 1 tsp of the bicarb soda in a saucepan, bring to boil and them simmer for five minutes, stirring to break up dates
- Once cider has been absorbed, leave to cool a little then blitz to a puree in a blender or with a stick blender.
- In a large bowl, whisk eggs and maple syrup until frothy and pale.
- Stir in melted butter.
- In a separate bowl, sift together flour, almond meal, spices and reserved bicarb and salt.
- Add flour to eggs and fold through until just combined.
- Add date mixture and stir well.
- Pour into the prepared dish and smooth on top.
- Bake 45-55 minutes or until mixture springs back when touched and skewer comes out clean. Cover the pudding with foil at the halfway mark to prevent the top from burning.
- Allow the pudding to cool in the tin for five minutes before turning it out onto a plate to continue cooling.
- For the sauce
- Cover and soak dates in boiling water for 10 minutes. Drain from water.
- Using a blender, add dates, vanilla and half of the cream. Blend until smooth, adding more cream to thin to desired consistency.
- Sauce can be gently heated to serve with pudding Or as pictured, you can cool the sauce and ice the pudding with it then heat the pudding and sauce together slice by slice in the microwave if you are enjoying it over a number of sittings.
Cooking Notes
- ● *TIN You could use a standard round tin or even a loaf tin for this pudding if you don’t have one with a funnel. Just be mindful the cook time may be slightly longer.
- ● Swap – gluten free flour for standard flour
