Mimi's Vegan Kitchen: Sticky Date Pudding

June 25, 2018

I am sharing this with you from Thailand, the land that doesn’t know dates (not really?). I honestly haven’t seen a single date since I arrived here more than 3 weeks ago. I tested the recipe and took photos before I left Cairo but as I write this, I’m drooling slightly. I miss those dates! I miss cooking and baking at home. I figured since many of you have access to dates, a luxury obviously, then you can enjoy this recipe.

 

I’ve always had a thing for sticky date pudding, even though the name used to put me off because “pudding” isn’t really my thing. But did you know that this British dessert goes all the way back to the 70s! I hope you try this cause trust me, you won’t appreciate dates until you’re on a tropical island and craving Arabian dates!

 

Serves: 4

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Ingredients

For the Cake

2 cups of flour

15 soft dates

2 tsp baking powder

1 cup of almond milk

3 tbsp coconut oil (melted)

½ tsp of ground cinnamon

½ tsp of ground cloves

a pinch of nutmeg

 

For the Caramel

1 cup coconut sugar

¾ cup coconut milk

½ tsp of vanilla bean powder

a pinch of sea salt

 

Coconut Vanilla Ice Cream (Optional add on)

2 cups of coconut milk or cream

2 tbsp of agave syrup

a pinch of vanilla bean powder

 

Directions

If you’ll be making your own ice cream for this recipe then start preparing the coconut milk cans by placing them in the fridge the day before. Make sure they’re not moved or shaken so the water and cream separate evenly. Chill a mixing bowl (preferably stainless steel and the attachments for the electric beater as well. Prepare the ice cream the night before or 6 hours ahead. The recipe is at the bottom.

 

Step 1: Process the dates with a couple of table spoons of almond milk. Add the rest of the batter ingredients and process until combined. While adding the milk, do it gradually, in case you don’t need all of it. The batter should be thick but moist.

Step 2: Grease your ramekins or cupcake trays and transfer the batter to them. Alternatively, you can use a larger cake pan and cut the cake afterwards. Bake for about 40 minutes but check after 30 minutes in case they’re smaller in size, they will cook faster.

Step 3: While the cake is baking, make the caramel by combining the coconut sugar and coconut milk on very low heat for about 15 minutes. They will thicken slightly as they cook but they will become a heavier golden caramel once cooled.

Step 4: To serve, place the cake on a plate, drizzle the caramel, top with ice cream and drizzle with more caramel. You can also top this with walnuts or pecans. They complement the dates really well! This is best served warm.

 

For the ice cream: scoop the solid coconut cream on top of the can and use an electric beater to beat the coconut in the chilled bowl until fluffy and light. Add the agave and vanilla bean powder and keep beating until combined. Chill in a freezer until you’re ready to serve.

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