Sticky date & fair trade banana pudding w/ coconut caramel custard

This rich treat hits the mark for comfort while being as healthy a pudding as you'll ever get. It's gluten free, paleo friendly and contains no refined sugar. The little puddings freeze brilliantly too. I love being able to pull one out of the freezer when a craving for dessert hits. Just reheat gently in the oven and enjoy.

You'll adore the creamy caramel custard too. It's simple to make, uses only a handful of ingredients and is totally dairy free.

I created this recipe as part of Fair Trade's #BigFairBake. I'm a huge fan of Fair Trade. Not only do they ensure growers and producers are paid a fair price but they work in the area of sustainable development; ensuring producers can grow their business in an environmentally friendly way, with long term prospects. It feels good to know that the products you're buying are ethical right to the source.

I hope you love this recipe. Kelly xx

Sticky date and banana pudding w/ coconut caramel custard

(dairy, gluten, grain & refined sugar free)

Cake

12 diced  medjool dates

1 mashed (very ripe) fair-trade banana

1 1/2 cups almond meal

3 free range eggs

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

pinch ground cloves

1/2 tsp. baking soda

1/2 tsp. apple cider vinegar

 

Coconut caramel custard (adapted from a recipe by Petite Kitchen)

1 can full fat coconut milk

1/4 cup of maple syrup

pinch sea salt

seeds from one vanilla pod

 

Preheat oven to 165 degrees Celsius

In a food processor combine the dates and banana. Blitz to combine well.

Add the remaining ingredients and process until well combined

Grease or line 6 holes of a 12-hole muffin tin. 

Spoon the batter evenly into the holes and use the back of a spoon to flatten the top. (this will be the bottom of your pudding)

Bake for 25 minutes until golden and a skewer comes out clean when inserted.

Leave the cakes for 10 minutes before removing (gently) from the tin. Invert on a wire rack or board.

Place all the coconut custard ingredients into a saucepan. Bring to the boil and then turn down to a low heat. 

Let the custard bubble away gently for approx 25 minutes until it has darkened slightly in colour and had thickened a little. The majority of the thickening happens as it cools so don’t panic if it doesn’t seem very thick. 

Take off the heat and set aside for 15 minutes to thicken before serving.

Puddings can be made up to 2 days in advance. Reheat gently in the oven, covered in foil to keep moist.

Puddings will keep in the fridge for up to 5 days and can also be frozen