This sticky date pudding is the perfect comfort food for winter!
- 24 Medjool dates (pitted)
- 2 cups water
- 1 cup + ⅓ cup Spelt flour
- 1 cup unsalted butter
- 4 medium eggs
- 2 medium Granny Smith apples
- 2 teaspoons Bicarb soda
- 4 teaspoons Baking powder
- 2 teaspoon Vanilla essence
- 2 teaspoons Ground cinnamon
- 2 teaspoons Optimal Essentials Immune powder
Heat oven 180 degrees C in fan forced oven, 200 degrees C for regular oven.
Remove seeds from dates, peel the apples and chop into chunks roughly 1cm.
Place the deseeded dates and chopped apple into a large pot, along with 2 cups of water. Heat on high and bring to the boil, stirring occasionally. Once boiling, keep on the heat for 3 minutes, then remove from heat.
Add the butter and stir in until it is melted.
Add the bicarb soda to the pot and stir in. It will froth up and become a little more creamier. Set aside.
Add the flour, baking powder, ground cinnamon, eggs, and vanilla into a food processor and blitz for 30 to 60 seconds or until combined.
Pour foamy date mixture into food processor and blitz for a further 30 to 60 seconds or until all combined.
Line a 9 inch round springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Pour the batter into the tin, smoothing out the top if needed.
Bake for 50 minutes and then serve.