Ginger date and salted caramel self-saucing pudding
Local raw food wranglers Margo and Rosa Flanagan are Two Raw Sisters with a delicious array of plant-based recipes across two cookbooks. This hot pudding is one of their favourites, and it’s a delectable way to spice up your winter.
Serves 6-8
Salted Caramel Sauce:
1/3 cup coconut sugar
1/4 cup plant-based or dairy milk
1 cup boiling water
1/2 tsp sea salt
Ginger Date Pudding:
1/2 cup coconut oil
2/3 cup plant-based or dairy milk
4 tbsp coconut sugar
1 tsp vanilla bean paste or extract
1 1/2 cup flour (oat, spelt, brown rice or buckwheat)
1 tsp baking powder
1 tsp apple cider vinegar
1 cup dried dates, chopped
4 tsp ground ginger
pinch of sea salt
Method:
GINGER DATE PUDDING:
Preheat the oven to 180C.
Over a double boiler*, melt your coconut oil over a high heat, until it is hot.
Pour the milk into the hot melted coconut oil, along with the coconut sugar and vanilla bean paste. Whisk until the sugar is fully dissolved.
In a medium-sized mixing bowl mix together the flour, baking powder, apple cider vinegar, dates, ginger and sea salt.
Pour the coconut oil mixture over the dry ingredients and stir well to combine. Be careful not to over mix as the coconut oil can split the batter.
Spread the mixture evenly into an ovenproof baking dish.
*Fill a pot halfway with water and heat over a stovetop. Place a metal or glass heat-proof bowl on top of the pot. As the water heats up, it will start to melt the contents in the bowl.
Alternatively, you can use a microwave if you have one.
SALTED CARAMEL SAUCE:
Place all the ingredients into a jug and stir until all the sugar is dissolved.
Using the back of a spoon, so you don’t create a hole in the middle of the pudding, carefully pour the hot salted caramel sauce over the pudding batter.
Bake the pudding for 45mins.
Once the pudding is cooked, remove from the oven and let it set for 10mins.
Serve with yoghurt or ice cream.
Extracted from Two Raw Sisters
Published by Bateman Books
tworawsisters.co.nz
