CARAMEL-STUFFED PUDDINGS & SPICED CUSTARD
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Ingredients
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150g cooked apples
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100g dates, soaked in hot water for 10 minutes
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1 teaspoon bicarbonate of soda
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1 egg
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100ml almond milk
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1 teaspoon vanilla extract
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100g oat flour
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100g ground almonds
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50g Natvia natural sweetener
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2 teaspoons mixed spice
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75g dates, soaked in hot water for 10 minutes
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2 tablespoons crunchy peanut butter
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1 teaspoon vanilla extract
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300ml almond milk
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1 teaspoon turmeric
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1 teaspoon cinnamon
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½ teaspoon ginger
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Pinch of nutmeg
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4 tablespoons Natvia natural sweetener
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2 tablespoons cornflour
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1 teaspoon vanilla extract
Method
- Preheat the oven to 170 degrees C and lightly grease 4 x 150ml pudding tins and place on a baking tray.
- Place the cooked apples, drained dates, bicarb of soda, egg, almond milk and vanilla in a blender and whizz up until smooth. The mixture will expand thanks to the bicarb.
- Now fold in the oat flour, ground almonds, Natvia natural sweetener and mixed spice to form a batter. Divide between the pudding tins to reach the top then bake for 20-25 minutes until golden and risen. Leave to cool.
- Meanwhile place the drained dates (+ 1-2 tablespoons of the water), peanut butter and vanilla in a food processor and whizz up either until still slightly chunky or smooth.
- When the puddings are cool enough to handle, use a teaspoon to make a cavity in the middle of each one - make it quite deep so you can stuff it. Spoon enough of the date caramel into each to just flow over the hole.
- Now make the custard: Heat the milk, spices and Natvia natural sweetener in a small pan on a medium to high heat. Whisk together the cornflour with 2 tablespoons cold water to form a paste then whisk in. Continue cooking and whisking for a few minutes until thickened, then remove from the heat and stir in the vanilla. If too thick add more water. Pour some generously over each one, sprinkle over some pecans - then enjoy!
