Winter’s most-comforting dessert, sticky date pudding, gets a better-for-you makeover and it tastes just like the original – win, win!
150g (1 cup) pitted dates, chopped
1/2 tsp bicarbonate of soda
250ml (1 cup) boiling water
80ml (1/3 cup) maple syrup
80ml (1/3 cup) light olive oil
1 tsp vanilla extract
235g (1 1/2 cups) wholemeal spelt flour
1 tsp baking powder
1 tsp ground ginger
1 egg, lightly whisked
Dairy-free ice-cream, to serve
270ml can coconut milk
125ml (1/2 cup) pure maple syrup
Preheat the oven to 180C/160C fan forced. Lightly grease a 1L (4 cup) baking dish. Combine the dates and bicarbonate of soda in a medium heatproof bowl. Pour over the boiling water. Stir well. Set aside, stirring occasionally, for 10 minutes to soften.
Add the maple syrup, oil and vanilla extract to the date mixture. Whisk together the flour, baking powder and ginger in a large bowl. Add the date mixture and egg. Stir to combine. Pour into the prepared dish, smoothing the top. Bake for 20-25 minutes or until the top springs back when lightly pressed.
Meanwhile, for the caramel sauce, combine the coconut milk and maple syrup in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes or until thickened. Serve the pudding topped with ice-cream and drizzled with caramel sauce.