Time for another recipe post! This is my best-ever recipe and so much fun to make. I get lots of requests for this recipe, and not just because it’s gluten-free. There is plenty to keep little hands occupied as well, so a good recipe for engaging children who would otherwise be painting the carpet with Jalna Natural Greek Yoghurt. Here’s what you need:
1 cup dates (chopped)
1 teaspoon bicarb soda
1 cup boiling water
1 cup brown sugar, packed
1 teaspoon vanilla
3/4 cup gluten-free plain flour
2 tablespoons (40g) butter
2/3 cup thin cream
3/4 cup brown sugar, packed
2 teaspoons vanilla
You will also need:
A mixing bowl
Some sort of medium sized (over 2 cup capacity) and heatproof jug or bowl (for dates and boiling water)
A measuring cup
Scales (for the butter, but if you don’t have any, you can estimate by the way you cut it, or measure with a tablespoon)
A 20cm round cake tin, lined with baking paper (the shallow sort you would use two of to make a sandwich cake) – this is the same tin you would use to make the Half-Eaten-Apple Teacake
A saucepan and wooden spoon for the sauce
Oh I love this photo so much. Look at my boys in their aprons! I need to pull this photo out every time I feel like I’m failing as a mother. Step one is to chop up the dates. This is a good ones for the kids to do (with butter knives) whilst you sneak about measuring the other ingredients and doing the messy stuff. Preheat the oven to 160 C (325 F). Oh, and put the kettle on, if you haven’t already done so (cup of boiling water, remember?)
Once you’ve chopped about a cup’s worth of dates, put them in your heatproof bowl or jug and add a cup of boiling water and a teaspoon of bicarb. Gather the children around to watch it fizz!
Then add the butter, whilst the water is still hot, so it melts into the hot water. Put this mixture aside to cool.
Now crack your egg into the big mixing bowl and use the whisk to beat it.
Then add the packed brown sugar (it’s like a sandcastle! This is Christopher Robin’s favourite part)
Stir it in with the vanilla (or you can put the vanilla in with the date mix, it doesn’t really matter – I didn’t have any vanilla on the day I made this one anyway!)
Now add all the other ingredients (flour and date mix). I tend to alternate between the two – mix in a little flour, then some date mix. Repeat.
Tip it into the cake tin. Don’t worry if it seems a little runny: that’s how it’s supposed to be!
Bake it in the oven for around 50 minutes.
At this point, you could just serve it as a date cake, but nothing beats sticky tape pudding, so pull out your saucepan and put the butter, cream, brown sugar and vanilla into it. Warm it up over a medium heat until it boils, then turn it down to low and let it simmer for five minutes or so. Keep stirring it the whole time.
Here, we really need a money shot of a slice of the pudding with the sauce on top and a scoop of icecream melting slightly against it. Or, perhaps a series of such gratuitous pictures. But the problem is, whenever it gets to this point in proceedings, I get so excited I end up eating it before I remember to take a picture. This has happened on multiple occasions.
Instead, here are some pictures that Google has to offer:
I hope I don’t get into trouble for sharing these pudding porn photos. Please don’t sue me – I’ll take them down if you want me to!
This serves 8 to 12, depending on how small you cut it. Enjoy!