Medjool dates are loved for their caramel-like flavour; their natural sweetness is a fantastic way to cut down on processed sugar while still pulling off a scrumptious dessert, like this sticky date and apple pudding
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1626 |
| Fat | 106.5g |
| Saturates | 76.9g |
| Protein | 25.7g |
| Carbs | 156.4g |
| Sugars | 85g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 2.5L baking dish.
Pit and finely chop 375g dates. Core and grate the apples, then set aside.
Place the dates, apple, flours, almonds, bicarbonate of soda and 1 tbsp cinnamon in a large bowl and mix well.
Melt the coconut oil and add this to the mixture. Whisk the eggs, buttermilk and milk together, then add to the mixture.
Pour the batter into the greased baking dish and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
Meanwhile, make the sauce by placing the coconut milk (or milk alternative ), 200g pitted dates, 1 tsp cinnamon and vanilla in a saucepan and bring to a boil.
Remove from the heat, transfer to a blender and blitz until smooth.
As soon as the pudding comes out of the oven, poke holes in the top using a fork and pour over a third of the sauce.
Leave to rest for a few minutes before serving with the remaining sauce.
