Healthy Sticky Date Pudding

A healthy, light and airy Sticky Date Pudding that stays moist for days.

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 50

Fridge time 4

Total Time 1 10

Servings people

Calories 264kcal

Author Kim

Heat oven 180 degrees C for fan oven, 200 degrees C for regular oven. 350 degrees Farenheit for fan oven/400 degrees Farenheit for regular oven.
Remove seeds from dates, peel the apples and chop into chunks roughly 1cm or ½ inch.
Place the deseeded dates and chopped apple into a large pot, along with 2 cups of tap water. Heat on high and bring to the boil, stirring occasionally. Once boiling, keep on the heat for 3 minutes, then remove from heat.
Add the butter and stir in until it is melted.
Add the bicarb soda to the pot and stir in. It will froth up and become a little more creamier. Set aside.
Add the flour, baking powder, ground cinnamon, eggs, and vanilla into an 8 cup food processor and blitz for 30 to 60 seconds or until combined.
Pour foamy date mixture into food processor and blitz for a further 30 to 60 seconds or until all combined.
Line a 9 inch round springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Pour the batter into the tin, smoothing out the top if needed.
Bake for 50 minutes. As this is a sticky date cake, when you insert a cake skewer into the centre it may not come out entirely clean. This is OK, its meant to be a little sticky. Cover with a clean towel and let cool completely. Once cooled, store in an air tight container in the fridge for 24 hours before eating.

Dates: Medjool dates are needed for this recipe. 24 dates equals about 500 grams or 1 pound. Medjool dates are sweet, plump and juicy and have an almost caramel like flavour when baked.
Spelt Flour: I used wholemeal spelt flour, and white spelt flour would work equally well. Alternatively, you could use plain flour or all purpose flour.
Apples: I used granny smith apples. Any tart crisp apple would work. Best not to use an apple that is too sweet as the dates provide a good amount of sweetness.
Bicarb Soda: this helps the cake to rise, however it works best when used with another leavening agent like Baking Powder.
How to Eat: I find this cake is at its best when you make it a day ahead after its had a day or overnight in the fridge so all those dates can work their magic to create a sticky dense (but incredibly light) pudding.
Serving: This is a cake that needs to be eaten with either custard, thick cream or ice cream.
Storage: Store in the fridge in an air tight container and eat within 4 to 5 days
Freezing: Cake can be frozen for upto 6 weeks. To defrost, let it come to room temperature naturally.
Make 12 Small individual cakes: Divide batter equally between a 12 hole muffin tray (I use silicone to prevent sticking), and bake for 25 minutes at 180 degrees C for fan oven, 200 degrees C for regular oven. In the US - 350 degrees F for fan oven/400 degrees F for regular oven.