Date Pudding, dessert, cake — whatever you want to call it, this one is here to give you that hug you know you need. It’s a big middle finger to lockdown. If you like a bit of spice, feel free to add a teaspoon or two of ground ginger, cinnamon, etc. Gluten-free, dairy-free and vegan if ya want.
Serves 8-12
Related article: Dukkah-Baked Salmon with a Herby Salsa
Ingredients for Date Pudding
- 300g pitted dates
- 300ml water
- ½ tsp baking soda
- 1 egg (vegan option: 1 tbsp psyllium)
- 1 tsp baking powder
- 200g almond meal (or leftover cashew pulp from making milk)
- 100g caster sugar
- 2 tbsp coconut or olive oil
Method
- Preheat oven to 170˚C fan bake.
- Place the dates and water in a pot, bring to the boil and reduce on a medium heat until the liquid has almost gone. Add the baking soda. Let sit for 10–15 minutes.
- Place in food processor, add the other ingredients and blend well for 1–2 minutes. Tip into a cake tin. These can be cooked as individual muffins (six), a 20 x 20-centimetre tin if you please, or a mini bundt or cake tin. Bake for 30–40 minutes for small and 40–60 minutes for larger cake. Skewer should come out clean.
- If you’re a coffee fan, do try this recipe, it’s a great way to get a second round out of your coffee grounds with the espresso syrup (recipe below), otherwise the coconut caramel recipe is a winner combo.
Espresso Syrup
Makes 500ml
- ½ cup coffee grounds
- 2 cups water
- 75g caster sugar
Boil these together until reduced by half. Strain and place back in the pot and reduce for a further 5–10 minutes or until it coats the back of a spoon.
Recipe from Food for Thought: A New Zealand-Grown Cookbook from the BearLion Kitchen. “Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life”
