Sugarless Gingerbread Pudding
Sugarless Gingerbread Pudding
Using dates to sweeten this traditional pudding gives it a delicious sweet, caramel flavour without adding any sugars. Serve with a simple dusting of icing sugar and some custard.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 2 Granny Smith apples, peeled & cored
- 500g pitted Medjool dates
- 500mL boiling water
- 250g butter
- 2 tsp bicarb soda
- 215g plain flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp vanilla essence
- 4 eggs
Method
- Preheat the oven to 180°C.
- Grate the apples and roughly chop the dates into pieces and place in a large pot along with the boiling water.
- Add the butter and bring to the boil, stirring regularly.
- Reduce to a simmer and simmer for 2 mins
- Add the bicarb soda to the pot and stir to combine. It will froth up — that’s what it should do. Sit aside to cool slightly.
- Add the flour, baking powder, ground ginger, cinnamon, eggs and vanilla into a food processor and blitz quickly until combined.
- Add the date mixture and blitz for a further 30-60 secs or until ingredients are combined.
- Grease and line 6 pudding moulds or large muffin cups and then pour the batter in, smoothing out the top if needed.
- Bake for 35-45 mins, depending on your tin size — they should still be slightly gooey in the centre when they’re done.
- Remove from the oven and let cool completely.
- Once cooled, store in an airtight container in the fridge for 24 hours before eating — this will make the pudding even denser and fudgier.
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