Date, Caramel Dandelion & Burdock Pudding by SpamellaB

Ingredients:

For the pudding –
150g chopped dates
50g dairy-free margarine
½ teaspoon bicarb of soda
1 tablespoon flaxseed + 2 tablespoons water
175g gluten-free flour
100g coconut sugar
1 teaspoon cinnamon
30ml Mr Fitzpatrick’s Dandelion & Burdock no added sugar vintage cordial
1 teaspoon vanilla extract
For the sauce –
250ml almond or oat milk
100g coconut sugar
1 tablespoon Mr Fitzpatrick’s Dandelion & Burdock no added sugar vintage cordial

Method:

Preheat the oven to 180 degrees C and lightly grease an ovenproof dish.
Place the dates in a small pan with the spread and pour in 100ml water. Bring to the boil, allow the spread to melt then remove from the heat and stir in the bicarb of soda and Dandelion & Burdock cordial. Set aside.
Mix together the flaxseed and water and set aside for 5 minutes.
In a bowl stir together the flour, coconut sugar and cinnamon then pour in the date mixture along with the flaxseed mixture and vanilla. Stir well and mix until smooth. Spoon into the dish evenly.
Heat the milk and coconut sugar on a medium heat until the sugar as dissolved then whisk in the cordial. Pour this over the whole mixture then bake for 25-30 minutes until the sauce has baked through.

Recipe creation and photography by spamellab.com

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