These Sticky Gingerbread puddings were inspired by something I saw in a restaurant. Sticky can often be a code word for ‘packed with refined sugar’ but when you’re trying to stick to a refined sugar free diet it can often be hard to resist the sweet stuff!
My re-creation will give you that warm, steamed pudding satisfaction with a sticky date-syrup glaze, minus the refined sugar.
If you’re looking for something similarly gingery, check out my raw ginger nut chia cookies, they are to die for!
Preheat the oven to 180 C
Mix the ginger and date syrup into a bowl and leave to the other side
In another bowl mix the ground almonds, baking powder, baking soda and a pinch of salt together.
In the food processor place the butter, sugar and eggs and combine, then add the dry mix and blend well then pour in the date syrup and process until smooth.
Pour into greased pudding moulds and bake for 30 minutes until almost cooked through, you want these to be nice and moist.
Serve hot with date syrup drizzled over the top and a few tbsp. of yogurt.