OH!...these Sticky Date Puddings with Caramel Sauce are everything you want them to be...they are moist, spongy, full of flavours and they are then topped off with a delicious caramel sauce.
...and they are gluten free!!!
These are soooo easy to make and they are delicious on a cold evening at home...
or taken to dinners as individual little puddings.
They are perfect because you can make the puddings and sauce at home and then take them along to your friends.
When dessert is ready to be served, you can simply pop into the kitchen and warm up the puddings and the sauce in the microwave... and then serve them smothered with the warm, caramel sauce and cream.
Trust me ... they will be a hit and so will you!
...mmmmm.. writing about them makes me want one now!!
The only problem with these Sticky Date Puddings is that everyone will want more than one...so go prepared with plenty!!
Just a hint...do make the sauce...it really adds to the dessert!
I always serve it in a little jug so everyone can pour on as much or as little as they like.
Recipe for Sticky Date Puddings with Caramel Sauce - Gluten Free!!
- 1¼ cups water
- ¾ cup of dates-chopped
- ¾ cup of brown sugar
- 1 teaspoon of vanilla essence
- 1 teaspoon of bi carb of soda
- 60 grams of butter-chopped
- ½ cup of almond meal
- ½ cup of gluten free self raising flour
- 2 eggs
- Sauce
- 75 grams of butter
- ¾ cup of brown sugar
- ½ teaspoon of vanilla essence
- 4 tablespoons of cream
- Preheat the oven to 180 degrees celsius (moderate oven)
- In a sauce pan, add the water and dates and bring to the boil and then reduce to a simmer till the dates are soft.
- Take off the heat and add in the brown sugar, vanilla, butter and bicarbonate of soda.
- Stir to combine and until the butter has melted and mixed in.
- Leave to cool and then add the almond meal, gluten-free self raising flour and eggs and stir to combine.
- Pour into muffin tins and bake in the oven for 15 to 20 mins (until they spring back when touched)
- Leave to cool in the pan and then remove. (I leave mine in the wrappers until I am ready to heat them. They come away easily then)
- Sauce
- While they are cooking, prepare the sauce by melting in a saucepan the sugar, butter, vanilla and cream. Bring it to the boil and then reduce to a simmer for about 4 mins or till it turns into a caramel syrup.
- Pour over the muffins and top with a little bit of cream!
How to make the puddings!
- Preheat the oven to 180 degrees celsius (moderate oven)
- In a sauce pan, add the water and dates and bring to the boil and then reduce to a simmer till the dates are soft.
- Take off the heat and add in the brown sugar, vanilla, butter and bicarbonate of soda.
- Stir to combine and until the butter has melted and mixed in.
- Leave to cool and then add the almond meal, gluten free self raising flour and eggs and stir to combine.
- Pour into muffin tins and bake in the oven for 15 to 20 mins (until they spring back when touched).
- Leave to cool in the pan and then remove. (I leave mine in the wrappers until I am ready to heat them. They come away easily then)
How to make the sauce!
- While they are cooking, prepare the sauce by melting in a saucepan the sugar, butter, vanilla and cream. Bring it to the boil and then reduce to a simmer for about 4 mins or till it turns into a caramel syrup.
- Pour over the muffins and top with a little bit of cream!
All I can say is ......Ohh!!...yum!
Enjoy! 😉
Heather Grow
Oh yum! I love dates. OMG, and with that caramel sauce.
RoxanneK
Looks delish! Thanks for sharing at Pin-Worthy Wednesday!
Tammy @ creativekkids
Anything with caramel is a winner in my book! Thanks for linking up to Tasty Tuesdays Linky Party at Creative K Kids. I've pinned your post to the Tasty Tuesday's Pinterest board.
Leia
Those look really good. I've never used vanilla essence. I think I need to check that out. Thanks for sharing at On Display Thursday!
-Leia @ Eat It & Say Yum
Julie
Hi just wondering if this recipe made 6 or 12 muffins. It says serves 6 but seems reasonable one might eat 2 they are so delicious.