Baking / Sweet

Sticky Date Pudding with Pear, Ginger Soil and Vanilla Bean Ice cream

This pudding is a perfect choice to end a perfect meal. It has a naturally sweet and rich taste with a moorish nuttiness and melt-in-mouth texture. I hope you enjoy my take on a classic pud. 



 Makes 4 individual puddings

For the sticky date base
12 dried pitted dates, rehydrated in ¼ cup of water
4 tbsp walnuts (crushed)
2 tsp cornflour (diluted in 4 tsp of water)
¼ cup almonds (soaked)
2 tbsp coconut butterC
Combine all the ingredients together in a bowl. Set aside for 10 minutes. Blend all the ingredients in a food processor until mixture becomes a smooth paste. Divide mixture equally between four small tartlet moulds (prepare moulds by lining with plastic wrap). Press mixture into moulds. Cover and set aside for about 2 hours to set.For the filling

1 tsp lemon juice
½ tsp lemon zest
½ cup cashew nuts (soaked)
2 tbsp of dried shredded coconut (organic if possible)
2 tbsp of honey
Blend all the ingredients (except the lemon zest) together in a food processor until a fluffy mixture is obtained. Fold in grated lemon zest. Divide mixture between the four tart shells, gently pressing mixture down into the sticky date base. Cover and place in the refrigerator for at least 2 hours to set.
Candied walnuts
3 tbsp brown sugar
1 tbsp waterPut the sugar and water in a small saucepan and heat gently, swirling the pan until dissolved. Bring to a boil and then reduce heat and simmer until mixture turns to a deep golden brown colour. Pour toffee over walnuts on a sheet of baking paper and allow to set.

Ginger Soil

1 digestive cookie
3 tbsp rice flakes
½ tbsp ground ginger
½ tbsp cinnamon
Place all ingredients in a food processor (or bash with a mortar and pestle) and pulse until the mixture resembles coarse soil.Remove pudding from refridgerator and serve with dehydrated pear, candied walnuts, ginger soil and good quality vanilla bean ice cream. Enjoy!

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