This whisky date pudding with salted pear caramel is a delightful dessert to serve this winter. A warm pudding made from dates, whisky and buckwheat flour being the fluffy base for the sweet and sticky salted pear caramel sauce. The best part is that this recipe is gluten free, refined sugar free + dairy free, making it perfect for healthy entertaining.
I made this recipe when entertaining friends who had a long list of dietary requirements. I love the challenge of coming up with a menu that suits and I especially relish the chance to get creative with desserts.
I’d been wanting to make a sticky date pudding for a while so was excited to finally be able to make it and put my own twist by adding the whisky and making a salted pear caramel (thanks Eva for the idea!) to serve on top. I love how the whisky brings out the flavour of the dates in the pudding and the rich flavour goes perfectly with the sweet and sticky salted pear caramel. Salted pear caramel? It’s actually the most delicious thing everrrr.
As with all my recipes, I try to make them in the most straight forward and easy way, and this recipe is no different. It’s especially easy cooking with maple syrup in lieu of sugar because you don’t have to worry as much about burning the sugar. I used buckwheat flour in lieu of normal flour because my guests were gluten free but feel free to substitute for normal or wholewheat flour.
I hope you enjoy making this recipe, it’s definitely one to share with your gluten free buddies.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small saucepan
- Large mixing bowl
- Medium mixing bowl
- Food processor for mincing the pear
- Ramekin x 6
Ingredients (makes 6 puddings):
For the puddings:
- 1 cup dates
- 2 shots (60ml) good whiskey
- 1 cup water
- 1 cup buckwheat flour
- 1 teaspoon bi carb soda
- 1/2 teaspoon baking powder
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup almond milk (or other milk of choice)
- 1 teaspoon vanilla extract
For the salted pear caramel:
- 5 dates + 2 tablespoons of boiling water
- 1 pear, peeled and cored, minced
- 1/4 cup rice malt syrup
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2/3 cup coconut cream
- 1/2 teaspoon sea salt
- 2 teaspoons corn flour
1. Preheat oven to 180°C. Spray your ramekins with coconut oil spray.
2. To make the puddings: Simmer the dates, water and whiskey in a small saucepan, covered, over low heat, until the dates absorb the whisky and are soft when poked, about 10 minutes. Set aside to cool. After around 30 minutes, puree and set aside.
3. Meanwhile, in the large mixing bowl add the buckwheat flour, bi carb soda and baking soda and mix together. In the medium mixing bowl, whisk together the maple syrup, eggs, coconut oil, milk and vanilla extract. Add the wet ingredients to the dry ingredients and mix together. Add the date puree and mix well until smooth. Pour the batter into the prepared ramekins and put into the oven to bake for 20 minutes.
4. To make the sauce: Pour boiling water on your dates and set aside to soften. Process the softened dates, pear and maple syrup in a food processor or Vitamix for a few seconds, you don’t want to over process. Then bring the pear mixture and rice malt syrup to a boil over medium high heat and continue boiling until the mixture turns a light caramel color and thickens a bit. Turn the heat down and add the rest of the ingredients and allow to simmer for a few minutes until thicken and creamy. Remove from the heat and set aside.
5. To serve: serve your whiskey date puddings with a generous pour of salted pear caramel and whipped coconut cream (or double cream like pictured – i’m a sucker for real double cream).
Storage: pre-prepared ramekins will store in the fridge for up to 2 days, cooked puddings will store in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my blueberry and spelt scones.
Anisa – The Macadames. xx