This isn’t the version I’ll be using for Christmas Day, as I’ll be using the regular old full fat, toffee sauce version, but I wanted to try something different and see how it turned out, although on Christmas Day, we will have the apple and cinnamon added to the recipe here.
This came about, as I wanted to use something different from butter, and yes, I cheated in some bits for it……. You’ll see where below. Even cooled this is going to be very squidgy and lush, and also very coconutty. Substitute with butter for a more traditional taste. It could do with that squidgyness for the lack of soaking overnight in toffee sauce. If you want a toffee sauce, go to my oaty sticky toffee pudding post. I’ve said serves 6 – 12, as it all depends on your portion sizes. 🙂
Like all sticky puddings, this is much better on the day after it is made, or after it’s fully cooled, when you can re-heat.
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Christmas Sticky Pudding with Chocolate, Coconut, Apple and Cinnamon
- 120 g Chopped Apple
- 50 g Self Raising Flour
- 50 g Coconut Sugar
- 2 tsp Bicarbonate of Soda
- 100 g Medjool Dates
- 100 g Coconut Oil
- 50 g Oatmeal
- 1 Egg
- 1 tbsp Black Treacle
- 50 g Cream
- 50 g Chopped Nuts
- 1 tsp Cinnamon Powder
- 1 Tin Chocolate Middle and Covering
- Red Food Colouring
- Chop the dates into small pieces. Put them into a bowl and pour over a little boiling water and set them aside. Leave them to soak in until everything else is done or whizz them in a processor.
- Put your oven on, to around 170C/160C (Fan).
- In a mixing bowl, add your flour, oatmeal, bicarbonate of soda, apple, cinnamon, nuts and sugar, and stir it around. Melt your coconut oil, so that it’s easy to mix in, and add it, along with your beaten egg, and black treacle. Mix by hand, or use a low setting on a mixer, to ensure the mix isn’t handled too roughly. When the pudding mix looks slightly curdled, add in the cream and black treacle, and fold it in by hand. Don’t worry about the texture. At this point, it might resemble batter more than pudding mix. Just remember, that it isn’t a cake mix and doesn’t need lots of air added. Using a spatula to scrape the sides and bottom of your bowl is a good idea.
- Add your whizzed dates, or mash the dates into the water, then pour it all into the bowl. Fold fold in by hand.
- Grease your baking tins and pour the mixture in. I used two moulds initially, but transferred them into one for the oven.
- Bake for 25-30 minutes, or until the pudding is cooked, and a skewer comes out clean.
- I cheated by putting mine into a basin of cold water to cool mine quickly as the hordes were desperate to eat it, so mine came out mashed up a bit. Leave yours to cool fully, and it will co-operate much more nicely.
- Add toppings and serve. I didn't make toffee sauce for this version, but cheated with a tin of chocolate Nestle, which I heated up before pouring on.
With the red food colouring added, it became a very very dark coloured pudding.
Drizzled with cream and raspberry sauce. [fb_button]