Ingredients
SERVES: 6
RUM SAUCE
Method
- Preheat the oven to 180°C.
- First, prepare the rum sauce by placing all the ingredients, except for the rum, into a small saucepan over medium-high heat. Stir to combine and then continue stirring until the sugar has dissolved. Bring to a boil and cook for 30–45 minutes, or until the caramel is thick and glossy.
- Stir the rum through and cook gently for a further 2 minutes. Keep warm while you make the puddings.
- To make the puddings, chop the dates and figs into small pieces and place in a heatproof bowl.
- Heat the almond milk over medium heat until barely simmering. Pour over the dried fruit and then add the bicarb soda, stirring to combine. Use a fork to mash the dried fruit in the milk until there are no big pieces left. Set aside until ready to use.
- Next, cream the coconut oil. Place the coconut oil, vanilla extract, and coconut sugar in a mixing bowl and beat with a mixer until fluffy. Gently mix the dried fruit mixture through the creamed coconut oil.
- In a separate bowl, sift the flour with the spices and the baking powder and then add the almond meal. Fold the dry ingredients into the wet mixture until a batter forms.
- Grease 6 x 200ml pudding moulds (or use an oversized muffin tin) with coconut oil. Spoon the batter into the moulds and bake for about 30 minutes, depending on the size of the moulds.
- Allow to cool for 10 minutes in the moulds before carefully running a knife around the edges and turning out. Serve warm with a hefty dollop of warm rum sauce.
TIP: The sauce can be made in advance and stored in a jar in the fridge for up to one week. It will thicken in the fridge but just needs to be heated up to return it to a pourable consistency.
