Recipe: Pear & Ginger Sticky Date Pudding

Try this healthy dessert alternative from Pretty Damn Good For You.

Looking for a decadent dessert that’s not as naughty as it might seem? This recipe from the Pretty Damn Good For You Christmas ebook fits the (gluten-free) bill perfectly, especially when served in harmony with the following caramel sauce and a generous scoop of your favourite vanilla ice cream.

For The Pudding
3 pears, peeled, cored and halved
6 walnut halves
100g butter
200g almond meal
30g coconut flour
250g dates, pitted
1 cup boiling water
3 eggs, lightly beaten
1 tsp vanilla extract
1.5 tsp baking soda
1.5 tbsp ground ginger
1 tsp cinnamon
1/2 cup walnut pieces
A pinch of sea salt

Pre-heat the oven to 180°C. Grease a 20cm cake tin with butter and place the pears face down on the bottom of the tin. Place the walnut halves in between the pears. Soak the dates in a cup of boiling water for 15 minutes until softened. Drain the dates, reserving the liquid. Chop the dates into smallish pieces and set aside. Place the almond meal and butter into a cake mixer or blender, and slowly add in the reserved liquid and blend until creamy and well combined. Pour this mixture into a mixing bowl, and add in the lightly beaten eggs, walnut pieces, ground ginger, cinnamon, coconut flour, baking soda and a pinch of sea salt. Add in the chopped dates and mix well. Pour this mixture into the cake tin over the pears and bake for approximately 40 minutes. If the cake starts to brown on top, cover with baking paper. After 40 minutes check that the cake is cooked with a skewer, if the skewer comes out clean then it is done – but remember to place the skewer into the cake mix, not the pears.

For the Caramel Sauce
100g pitted dates, chopped
1 cup boiling water
50g butter
1 tsp vanilla extract

Soak the dates in boiling water for 20 minutes. Drain and reserve the liquid. Place the dates, butter and vanilla extract in a blender and blend to combine, slowly adding in the reserved liquid until you have a smooth, creamy sauce. Serve over the pudding with a scoop of vanilla ice cream.

To purchase the Pretty Damn Good For You Christmas e-cookbook featuring this recipe and many more, click here.

Gastronomy


Restaurateur Tony Astle reflects on 48 years of his beloved restaurant Antoine’s, the hospitality industry and what’s next for him

Win a $250 voucher from Andiamo to indulge in a delectable Italian feast

Meet Green Door Pizza, Auckland’s deliciously authentic new pizzeria