By Lisa McInerney - Mummy Made.It
It’s winter and that means it’s time to bring out all the belly warming desserts. Gone are the ice creams and fruit salads and in their place are warm and decadent puddings. Nothing quite makes you feel thawed out like a winter dessert….. that and a scalding hot shower after an early morning run!
Winter isn’t all dark days and rain, it brings with it it’s own special kind of magic. Winter is truly the lazy persons season. It’s totally acceptable to spend rainy Sunday afternoons on the couch, it’s too cold and foggy to exercise before 7am or after 6pm and, perhaps most importantly, there’s no need to shave your legs. Actually the hairier the better as it can add an extra layer of warmth to your frost bitten limbs. Winter is the time to hibernate, rest up and eat up!
One of my favorite winter desserts is this Sticky Date Pudding Cake. Sticky Date Pudding has always been a favorite in my family; my little brother is always trying to set a new record for how much of it he can eat (his PB is 5 servings at my other brother’s wedding which was both impressive and disgusting!). 5 slices of this Sticky Date Pudding Cake would be more nutritious, but just as impressive!
The secret to making this Sticky Date Pudding Cake is the secret hidden vegetable; sweet potato. The sweet potato replaces butter in this dairy and gluten free recipe and makes it a perfect winter dessert. The subtle spices used in the cake are not overpowering, making it both adult and kid friendly. It can be eaten warm or cold but I love it warm with a hefty spoonful of coconut cream whilst wearing my Ugg boots and flannel PJ’s. This Sticky Date Pudding Cake is the perfect comfort food for this chilly winter.
Get more awesome recipes like this one over on Lisa's blog and follow her on Facebook here to see what yummy creation she makes next!
Gluten Free Sticky Date Pudding Cake Recipe
You’ll forget all about how cold it is outside once you treat yourself to a large piece of this Sticky Date Pudding Cake.
Gluten free, wheat free, dairy free, soy free, nut free, refined sugar free.
1 cup dates (approx. 200 grams), chopped - any dates will be fine
1 cup plus 2 tbsps water
1 tsp bi-carb soda (baking soda)
1 teaspoon fresh, minced ginger
¼ cup (approx 62mls) milk (any type)
100 grams baked Sweet Potato Puree - see notes below
1 tsp vanilla extract
⅓ cup maple syrup / rice malt syrup
½ cup (75g) coconut flour
½ tsp mixed spice
¼ tsp cloves
3 tsp baking powder
1 cup coconut cream (dairy cream can be used)
2 tbsp maple syrup / rice malt syrup
2 tbsps golden syrup (molasses, honey or more maple syrup can be substituted)
- Preheat the oven to 180°C
- Grease and line a 20cm / springform tin
- Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil. Immediately remove from the heat and add the bicarb soda
- Allow the mixture to cool for 10 minutes then add the ginger and stir to combine
- In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined
- Add the pureed / mashed sweet potato, milk and egg yolks. Beat until combined
- In a separate bowl, sift the dry ingredients together
- Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix
- Bake for 35-40 minutes, or until cooked through
- Immediately poke lots of holes over the top of the cake and evenly pour ½ cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for 10 minutes
- Serve the cake with the extra sauce and whipped cream
- Make the sauce just before the cake is cooked
- Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling. Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.
Recipe From happytummies.com.au - Copyright 2017 Mummy Made.It & Happy Tummies
Note: To make Sweet Potato Puree; place a whole sweet potato in a moderate oven for 60 minutes, or until soft and mushy inside. Peel the sweet potato and use the mushy insides.
Enjoy! Lisa & Lisa x
About Lisa McInerney from Mummy Made.It
Lisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!
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