Ingredients
Sticky Date Pudding
- 215 grams Dried pitted dates
- 210 grams water
- 2 teaspoons bicarb soda
- 100 grams Pure Maple Syrup
- 75 grams coconut oil
- 4 teaspoons chia seeds
- 5 teaspoons water, mix with chia seeds
- 1 teaspoon vanilla extact
- 100 grams buckwheat flour
- 70 grams almond meal
Sauce
- 100 grams pure honey
- 60 grams coconut oil
- 250 grams Coconut Cream.
- 1/2 teaspoon vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
PUDDING PREPARATION
Preheat oven to 180˚ C (160˚ for fan forced).Line base and sides of a 20cm square loaf/ slice tin. Set aside.
Place dates into mixing bowl and chop 8 sec/speed 7. Scrape down sides of bowl.Add water and heat 5 min/90˚/speed 2, then mix 12 sec /speed 4.Add bicarbonate soda and combine 6 sec / speed 2. Pour mixture into another bowl .
Clean the bowl and blade thoroughly and completely dry.
Add coconut oil and maple syrup into bowl and mix 11 sec / speed 4. Scrape down side of bowl, then mix for 1 min/ speed 4. Scrape down sides once more.
With MC off add premixed chia seeds and water, one teaspoon at a time to the mixture while the blades are still rotating.
Add vanilla, almond meal and buckwheat and reserved date mixture and combine 6 sec/ speed 4.
Pour mixture into prepared tin and bake for 35-40 minutes or until golden brown .Check with skewer if cooked through . Allow to sit for 5 minutes before turning onto a wire rack to cool.
CARAMEL SAUCE
Place all the ingredients into mixing bowl and cook 4 min/80˚/speed 4.
To thicken, repeat process or use a thicker coconut cream.
Cut the pudding , pour over sauce and serve.
Describe the preparation steps of your recipe
Tip
Use a thick coconut cream in the sauce to make it thicker and repeat cooking process to achieve desired texture.
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Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Extremely yummy pudding x
Thank you for posting this recipe.... im in love
This was so yummy. Thanks!!
Yum!! This is great! Like the other person, I used sorghum instead of buckwheat as I didn't have any buckwheat. I didn't have coconut oil either so I replaced it with olive oil for the pudding itself. Turned out wonderfully although a bit gritty - do the chia seeds actually need to be soaked for some time in the water rather than just mixed beforehand?
I had trouble thickening the sauce, guessing because the coconut cream here isn't that thick. cooked it for total of 12 minutes and then gave up! Still lovely though and I didn't put any substitute in for the coconut oil for the sauce.
Will definitely be making this again! Thanks for sharing.
Would olive oil be ok instead of cocnut oil. I live in a relatively remote place and can't get coconut oil just yet. Would that still be ok in the sauce as well??
Also, would both be ok if prepared the day earlier?
So good! It turned out really well. I adhered completely to the recipe except when reheating the caramel sauce (I made it all in advance), I reduced it on the stovetop to make it a bit thicker. A huge hit with everyone.
I made this last night with sorghum flour instead of buckwheat flour and it still turned out INCREDIBLE. This is the first time I have been able to enjoy my favourite dessert in over two years since I became intolerant to gluten, dairy and eggs. Thank you so much! This recipe is also really well written and easy to follow!!