Sticky Sultana Pudding

Get a slice of this Sticky Sultana Pudding drizzled with a delicious tahini caramel sauce!

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Serves: 12

Prep: 30 minutes

Cook: 40 minutes

Ingredients

Pudding:

160 g Sultanas (1 Cup)

1 teaspoon Bicarbonate Soda

30 g Light Tasting Extra Virgin Olive Oil (1/4 Cup)

2 Eggs

90 g Natvia

85 g Self-Raising Flour (3/4 Cup)

30 g Almond Meal (1/4 Cup)

1 tablespoon Chia Seeds

Tahini Caramel

2 tablespoon Tahini

90 g Natvia (1/2 Cup)

5 Dates

Method

Preheat the oven to 160C
Soak the sultanas in boiling water for 20 minutes-1 hour. Drain.
Combine in a food processor with the bicarb soda and pulse a couple of times until smooth.
Add the eggs, olive oil, Natvia, flour, almond meal and chia seeds and process for about 30 seconds until smooth.
Pour into 2 greased and lined 6 x hole muffin trays.
Bake for 25-30 minutes. Remove from the oven and stand for 5 minutes before removing to a wire rack to cool.
Heat the tahini, Natvia and ½ cup water on the stove top, stirring until smooth. Add ¼ tsp xanthum gum. Place in the blender with the dates and blitz until smooth.
Serve he puddings warm with the warm syrup drizzled over the top