Gluten-Free Sticky Date Puddings (Thermomix Recipe)

Soft, rich and full of sweet dates, these little Sticky Date Puddings are the ultimate comfort dessert. Baked as individual puddings, they're perfect for keeping in the freezer and thawing only as many as you need, then serving warm with butterscotch sauce and vanilla ice cream.

Makes: 12–14 puddings Prep Time: 15 minutes Cook Time: 18–20 minutes

Ingredients

Sticky Date Puddings

180 g pitted dates

190 g boiling water

1 tsp bicarbonate of soda

50 g butter

150 g brown sugar

2 eggs

1 tsp vanilla extract

110 g gluten-free self-raising flour

Pinch of salt

Butterscotch Sauce

200 ml cream

120 g brown sugar

80 g butter

1 tsp vanilla extract

Pinch of salt

Method

1. Prepare the dates

Place the dates, boiling water and bicarbonate of soda into the Thermomix bowl. Place the lid on and allow to stand for 5 minutes.

2. Make the date mixture

Add the butter and brown sugar and mix for 10 seconds / Speed 5.

3. Add the eggs

Add the eggs, vanilla and salt and mix for 10 seconds / Speed 4.

4. Add the flour

Add the gluten-free self-raising flour and mix for 8 seconds / Speed 3, or just until combined. Do not overmix.

5. Fill the puddings

Grease a 12-hole muffin tin or individual ramekins well. Divide the mixture evenly between the holes, filling each about two-thirds full. Depending on the size of your tin, you may have enough mixture for 1–2 additional puddings.

6. Bake

Bake at 180°C conventional (160°C fan-forced) for approximately 18–20 minutes, or until risen and cooked through. Allow to stand for 5 minutes before carefully removing from the tin.

7. Make the butterscotch sauce

Place the cream, brown sugar, butter, vanilla and salt into a saucepan. Bring to a gentle simmer and cook for 3–4 minutes, stirring regularly, until smooth and glossy.

8. Serve

Serve the puddings warm with generous spoonfuls of warm butterscotch sauce and vanilla ice cream.

From My Kitchen

The beauty of making these as individual puddings is that they're perfect for the freezer. Once

completely cooled, wrap or store the puddings in an airtight container and freeze. Simply thaw as many as you need, then warm gently in the oven or microwave and serve with freshly warmed butterscotch sauce and ice cream.

The butterscotch sauce can also be made ahead and refrigerated, then gently reheated when you're ready to serve.