Sticky Date Pudding

- Reason: "This is not a healthy dessert!"
- Health-conscious foodie: "But is has no refined sugar in it!"
- Reason: " But a ton of dates."
- Health-conscious foodie: "But at least it's a natural sweetener."
- Reason: "Yeah, a ton of it."
- Health-conscious foodie: "But its pretty low in fat with just a 1/4 cup....."
- Reason: "But it's butter."
- ... silence...
- Reason: "and two eggs".
- ... silence....
- Reason: "Baaaaaad!"
- Health-conscious foodie: "But perhaps still better than a slice of Black Forest Cake or a Donut???"
- ... ...
Hey, it's a treat and a nice one. Here in Dubai, the world's centre of date production, I had my first Sticky Date Pudding only a few weeks back, baked by an Australian (thanks, Sarah The Hedonista, for getting me addicted to them and having above conversation in my head every time I eat one).

At least I got the refined sugar cut out by adding more dates to the batter. And I still love to drown my pudding in sweeter-than-hell date sauce. To be honest, after that it doesn't really make such a big difference, if you add a scoop of vanilla ice cream too. Enjoy! This is one of the yummiest desserts I have had in a long time!

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STICKY DATE PUDDING
slightly adapted from The Hedonista

(Print Recipe)

1 1/2 cups (270g) dates, pitted and roughly chopped
1 teaspoon baking soda
300ml water
1/4 cup (60g) butter, chopped

2 eggs
1 teaspoon vanilla extract
3/4 cup whole wheat or whole spelt flour

Serves 6-8
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Preheat oven to 180C. Grease mini doughnut or muffin tin, or a regular 20cm baking tin.

Place chopped dates in bowl , sprinkle baking soda over them. Then pour over boiling water. Stir in chopped butter and let stand for 15 minutes. In a food processor, blend the mixture until creamy.

Combine eggs and vanilla extract and beat lightly. Combine with date mixture.

Place flour into a medium bowl. Add date egg mixture. Stir until combined. Pour batter into prepared tin. Bake in preheated oven for 15-20 minutes (if in mini doughnut tin), 25-30 minutes (if in regular muffin tins), 35 to 40 minutes (if in regular round baking tin), or until tester comes out clean.

Best served warm with date sauce and vanilla ice cream.

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