Well Do I have a cracker of a recipe for you today! I’ve been working on this for a few weeks now just to get it right and while it’s still probably not perfect it’s pretty close. Who doesn’t love a warm sticky date pudding with a rich velvety butterscotch sauce! mmmmmmmmmm!!! Now what if I told you it’s paleo, gluten and dairy free as well. WIN! WIN! WIN!
Get out your recipe books and sharpen your pencils and get ready for the ride of your life!
First job is to cut and soak the dates. Take 2 cups of dates and dice them up, add them to a bowl of warm water ( about 1/2 cup) and sprinkle over 1/4 tsp of bi-carb soda. Allow them to soak while you make the batter.
Prepare your cake tin and preheat your oven to 160C or 320F. I always forget to do this and I normally have the batter sitting waiting while I line the tins. For this recipe I use a 9″ tin it makes a nice deep cake.
Next in a bowl combine almond flour, bi-carb, salt and cinnamon and set it aside.
Using a whisk attachment beat 3 eggs to ribbon stage, in our kitchen aid on full bore it takes literally about 2 minutes. I’ve sometimes walked away and come back to stiff peaks. If you have a hand mixer that’s cool too just takes a bit longer. So for those who don’t know, ribbon stage is when you can draw a shape with the eggs and the shape stays on top of the bowl for a few seconds before melting back into the mix.
Next with the mixer on medium-ish slowly drizzle in the maple syrup and the coconut oil trying not to deflate the eggs too much. Once combined gently fold in the dry ingredients like you would a sponge cake.
Lastly, give the dates a bit of a mix with a fork to break them up a bit and fold into the mix.
Pour the batter into your “already prepared” tin and place in the oven for a good 50 – 60 minutes. The slightly lower temperature gives the cake time to cookout without burning the top.
The cake is done when a skewer come out clean. Leave it in the tin to cool for about 10 mins before turning out onto a cooling rack or if you were really cleaver and timed it right cut it and eat it straight away!
While your cake is cooking you have time to make the butterscotch sauce.
This recipe uses ghee so if you are a truly strict paleo or dairy free you can leave it out but then you’ll miss out on that truly buttery flavour that makes it ‘Butter’scotch. Remember Adephagia = Indulgence
In a saucepan add 4 tablespoons of ghee, 1 cup of coconut sugar and the cream from a large can of coconut cream (drain off the water). Over a medium heat stir vigorously till all the ingredients have combined and the coconut sugar has dissolved.
SIDE NOTE – Did you know? When making traditional butterscotch you melt brown sugar and butter together till it becomes a molten lava looking liquid before you add the cream. Coconut sugar on the other hand doesn’t liquefy in ghee and burns and that is why you add all the ingredients together at the same time! How do I know? I burnt the first batch waiting for it to cook down. I’m sure there is a scientific answer to this I just haven’t looked it up but the proof is in the pudding! PUN intended.
Ok back to the serious stuff. Turn the heat down a little and cook the sauce on a simmer for about 10 – 15 minutes stirring every minute or two. You will notice it will thicken up slightly the longer it boils away. Remove it from the heat and transfer it into a heatproof bowl to cool. While it’s cooling add 1 tablespoon of vanilla and 1/2 teaspoon of salt. Taste and adjust the salt to your liking.
This will make more than enough for your cake so you will have some left over that you can put over your coconut ice cream next time. Decant it into a container, bottle or jar and store in the fridge till you need it. It will harden when it’s in the fridge so you will need get it out before you go to use it or nuke it in the microwave to soften it.
That’s all the hard stuff out of the way, only the fun stuff left. plate it up and dig in!!
You’ll notice I cut these into serving sizes just using a glass, mostly for presentation as it does create a bit of waste with the off cuts. You could also do them in a muffin tray if you are looking to portion control, you will just have to adjust your cooking time.
Thanks For Readin’
Paleo Sticky Date Pudding with Butterscotch Sauce
4 Tbs Ghee
1 cup Coconut Sugar
1 x 400ml can Coconut Cream (drained)
1Tbs Vanilla Extract
1/2 tsp Salt
- Line a 9″ cake tin and pre-heat oven to 160C
- Soak dates in 1/2 cup warm water mixing in 1/4 tsp of Bi-carb.
- In a bowl, mix together Almond Flour, Bi-Carb Soda, Cinnamon and salt.
- Beat eggs to ribbon stage (can draw pictures with the eggs and stays on top for a few seconds.)
- Drizzle Maple syrup while slowly continuing to beat eggs.
- Do the same with the coconut oil till it is just combined.
- Sprinkle dry ingredients over the wet mix and fold in trying not to deflate the mix.
- Lightly drain off the dates and stir through the batter
- Pour into lined tin and place in the oven for approximately 60 mins check at 50 mins and adjust cooking time. Cake is done when toothpick comes out clean.
- Allow to cool in the tin for 5 – 10 mins before turning out on a cake rack
- Place the Ghee, Coconut sugar and Coconut cream in a saucepan over a medium heat stirring till the sugar is dissolved.
- Bring to the boil then lower the heat and allow to simmer for 10 – 15 mins stirring every few minutes.
- Take off the heat and transfer to a heat proof bowl. Allow to cool slightly.
- Add 1 Tbs of vanilla extract and 1/2 tsp of salt and mix through.
- Taste and add more salt if needed.