Indulge in the flavours of Easter with this delightful Sticky Date Hot Cross Bun Pudding. A perfect blend of sweet dates, warm spices, and a luscious salted caramel sauce, this dessert is sure to impress your guests.

Ingredients:

1 cup pitted medjool dates

1 cup water

1 tsp bicarb soda

3/4 cup all-purpose flour

1/4 cup Niulife Coconut Sugar

2 tsp baking powder

1/3 cup Niulife Vegan Coconut Ghee, melted

1/3 cup Niulife Extra Virgin Coconut Oil, melted

3 small eggs, whisked

2 tsp cinnamon

2 tsp orange zest

2 tsp mixed spice

2 tsp vanilla essence

1 tsp salt

3/4 cup sultanas

Salted Caramel Sauce:

1/2 cup Niulife Coconut Sugar

1 cup coconut milk

2 tbsp hulled tahini

1 tsp salt

The ‘Cross’:

1/4 cup Niulife Coconut Flour (or flour of choice)

1/3 cup water (add until desired texture is reached, ensuring it’s not too thin)

Method:

1. Preheat oven to 180 Degrees C.

2. Combine dates, water, and bicarb soda in a shallow saucepan. Bring to a boil and then reduce to simmer for 5-10 minutes. Set aside for 10 minutes or until slightly cooled.

3. In a mixing bowl, combine flour, sugar, and baking powder. Create a well in the centre and add ghee, oil, eggs, and spices. Mix well.

4. Stir through date mixture and sultanas. Spoon the mixture into a greased and lined baking dish.

5. Prepare the ‘cross’ by mixing flour and water until it forms a smooth paste. Transfer to a piping bag and pipe on top of the pudding.

6. Bake for approx. 30 minutes or until risen and cooked through.

7. Whilst it’s baking, prepare the caramel sauce. Place coconut sugar in a saucepan and heat for 1 minute. Add remaining ingredients, stir, and bring to a boil. Reduce to simmer for 15-20 minutes or until the sauce has thickened. Allow to cool slightly.

8. Pour caramel on top of the pudding and serve warm with dairy-free ice cream (optional).

Serves 10