1 3/4 cups pitted dated
1 1/2 cups water
1 1/2 tsp bicarbonate
1/2 cup coconut oil ( softened, if it turns to liquid when warmed that is fine)
1/2 cup sugar
1/2 cup plain or ginger syrup ( make your own with ginger , water and sugar) If you don’t us ginger syrup than use 1/2 cup plain syrup and 1 tsp ginger spice.
5 ml vanilla extract- vanilla stick into sugar
5ml ground cinnamon
Pinch of salt
3/4 cup potato flour
1 cup almond flour
1 tsp baking powder
1/2 cup sugar dissolved
1 cup water
Thumb of fresh ginger
Preheat oven to 170 degrees. Grease an ovenproof dish about 24x13cm for a thicker dessert or 24x24cm for a thinner dessert.
Put the dates in a small saucepan, sprinkle with bicarb, cover with the water and bring to boil. Simmer for about a minute, than remove from the heat and leave to cool.
Using an electrical mixer, cream together the softened coconut oil, sugar and syrup until light and fluffy. Add the eggs one at a time, making sure to mix well before each addition than add the vanilla extract .
Sift the flour and baking powder together, than add this, along with the cooled date and water mixture, to the egg and sugar mixture.
Mix briefly until well combined. Scraping down the sides of the bowl with a spatula, pour the mixture into a prepared dish and bake for 20- 30 minutes, depending on the size of the dish. About halfway through baking, loosely cover the dish with aluminum foil to prevent over browning. The sponge is ready when it’s springy to the touch and a skewer comes out clean after being inserted into the thickest section.
While the pudding is in the oven, make the sauce. Put all the ingredients in a small saucepan and bring to a simmer for 10 – 15 minutes until the sauce thickens and starts turning a light golden colour. When the pudding comes out the oven, use a sharp skewer to prick a few holes in the surface and pour three quarters of the sauce over, it will be absorbed.
Serve warm with ice cream