Sticky date pudding with caramel sauce

This is gluten free, you can make it grain free by using some tapioca flour in place of the gf flour. Unless your gf flour blend is also grain free.

Makes 8

Ingredients

1 cup chopped dates

1 ¼ cups of water

60g butter

1 tsp baking soda

1 tsp vanilla extract

2 tbsp coconut/rapadura/ brown sugar

1 tsp each of ground ginger and cinnamon

1 cup gluten free flour

2 eggs

Sauce

100g butter

2 tbsp coconut sugar

2 tbsp honey

100ml pure cream

Put in a small pot and whisk on a medium heat, bring to the boil and simmer for 1 minute until thickened

Method

Preheat oven to 180c or 170c fan forced

Grease 8 x 125ml muffin holes in your muffin tray.

In a small pot put the water and dates and boil for 2-3 minutes until softened. Take off the heat then add your butter, vanilla and baking soda, stir in. Leave to cool for 10 minutes. Add date mix to your flour, cinnamon and ginger, give it a whisk, then add your eggs and whisk again. Pour your batter in your 8 muffin holes and bake for 12-15 minutes.