Sticky Date and Fig Puddings
Pssssst! I don’t want to alarm anyone, but as I write this Christmas is barely a week away
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If you want a change from the traditionally heavy Christmas pudding, how about you give these Sticky Date and Fig Puddings a try?
Sweet, sticky, spicy warm puddings are crowned with a rich and boozy sauce in the perfect festive finale
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I created these for my first ever Nourish magazine feature and I’m so proud of them
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I’d love to know if you make them
Ingredients
- Rum Sauce
1 cup coconut sugar or brown sugar
1 can coconut milk
½ teaspoon of sea sat
½ teaspoon of cinnamon
¼ teaspoon of cardamom
2 tablespoons dark rum
- Date and Fig Puddings:
200 grams pitted dates
200 grams dried figs
2 teaspoons bicarb soda
2 1/3 cups hot almond milk
240 grams coconut oil, solid – plus extra for greasing
1 1/4 cups coconut sugar or brown sugar
2 teaspoons vanilla
1 3/4 cups plain flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Directions
- Prepare your rum sauce by placing all of the ingredients, except for the rum, into a small saucepan over medium-high heat.
- Stir until combined and then continue stirring until the sugar has dissolved.
- Bring to the boil and cook for 30-45 minutes until the caramel is thick and glossy.
- Stir the rum through and cook gently for a further 2 minutes.
- Keep warm while you make the puddings.
- Chop the dates and figs into small pieces and place in a heatproof bowl.
- Heat the almond milk over medium heat until barely simmering.
- Pour over the dried fruit and add the bicarb soda, stirring to combine.
- Sit to one side until ready to use.
- Preheat your oven to 180°C
- Grease 6 200ml pudding molds (or use oversized muffin tin) with coconut oil.
- Place the coconut oil, vanilla extract and coconut sugar in the bowl of your mixer and beat to combine until fluffy.
- Use a fork to mash the soaked dried fruit in the milk until there are no big pieces left.
- Gently mix the dried fruit mixture through the creamed coconut oil.
- Sift the flour with the spices and the baking powder and then add the almond meal.
- Fold the dry ingredients into the bowl until a batter forms.
- Spoon the batter into the molds and bake for approx 30 minutes, depending on the size of your mold.
- Check with a clean skewer in the centre.
- Remove from the oven and cool for 10 minutes before carefully running a knife around the edges and turning out.
- Serve warm with a hefty dollop of the Rum Sauce.
- Tip: The sauce can be made in advance and stored in a jar in the fridge for up to one week. It will thicken in the fridge but just needs to be heated up to return it to a pourable state.
