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
  1. Preheat the oven to 180 degrees celsius (moderate oven)
  2. 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.
  3. Take off the heat and add in the brown sugar, vanilla, butter and bicarbonate of soda.
  4. Stir to combine and until the butter has melted and mixed in.
  5. Leave to cool and then add the almond meal, gluten-free self raising flour and eggs and stir to combine.
  6. Pour into muffin tins and bake in the oven for 15 to 20 mins (until they spring back when touched)
  7. 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)
  8. Sauce
  9. 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.
  10. Pour over the muffins and top with a little bit of cream!
Recipe by Sparkles in the Everyday! at