Sticky Date Pudding is something I never encountered until I moved to Australia. It quickly became my favorite Australian dish (Vegemite? bleh). But it is often LOADED with sugar, so here is a much healthier version. I will admit it does taste healthier, but the sauce is delicious and you’ll still feel like you’re having a treat!
The best part is, it takes about 10 minutes to make!
First, start to heat the sauce. Add ½ cup dates, ½ cup almond milk, and a splash of vanilla to a small pot and heat until boiling. Reduce heat and let simmer while you make the mug cakes.
Chop 5 dates into small pieces for each mug (10 in total). Put into a mug (yes like a coffee mug), add about 1 tsp water to each mug and microwave for 30 seconds, just until the dates are soft.
Add to each mug:
1 tbsp whole wheat flour
1 tbsp almond meal
1 egg
1/8 tsp baking powder
Microwave separately for 90 seconds, and viola, mug cake! Turn upside down onto a plate or into a bowl.
By this time, the sauce should be reduced and the dates very soft. Pour the contents of the pot into a food processor and blend. Adjust the consistency as desired – add more almond milk if you’d like it thinner.
Pour on top of mug cake and devour!
Serves 2! I find one mug cake can even be split between 2 people (if you’re feeling generous). Serve with vanilla ice cream or ice cream alternative (optional).
