Gluten-Free Date Pudding with Pinot Noir

Name: Gluten-Free Date Pudding with Pinot Noir
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 7 servings
Ingredients: 9 oz pitted dates; 1 cup boiling water; ¼ cup brown sugar; 6 tablespoon unsalted butter; 2 eggs; 1 ¼ cups gluten-free flour; 1 ½ teaspoon baking powder; Ice cream or dolloping cream; ½ bottle pinot noir wine; ½ cup white sugar; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings
7 servings
Calories
364 kcal
Course
Dessert
Cuisine
British

Gluten-Free Date Pudding with Pinot Noir

Ethan Patterson

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This wine-soaked gluten-free sticky date pudding is a gooey, soft, and moist Christmas dessert made with Pinot Noir that tastes like just like sticky toffee pudding.

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Ingredients

Servings

For the Pudding:

9 oz pitted dates roughly chopped
1 cup boiling water
¼ cup brown sugar loosely packed
6 tablespoon unsalted butter softened
2 eggs at room temperature
1 ¼ cups gluten-free flour
1 ½ teaspoon baking powder
Ice cream or dolloping cream optional

For the Pinot Noir Sauce:

½ bottle pinot noir wine
½ cup white sugar or more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

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Instructions

For the pudding:

Preheat oven to 350F (standard) or 320F (convection).
Grease 7 pudding molds with butter or grease and line an 8" square cake pan with an overhang.
Place dates in a bowl and pour over boiling water. Let it stand for 10 minutes.
Mash well with a potato masher (or fork) until it resembles sloppy porridge.
Place butter and brown sugar in the bowl of a stand mixer or a large bowl. Beat until combined and smooth.
Add eggs, beat until incorporated.
Add flour and sprinkle baking powder across the surface. Mix until flour is incorporated.
Add the date mixture and mix until well incorporated into the batter.
Pour into cake pan, smooth the surface, and bake for 35 minutes or until a skewer inserted into the center comes out clean.

For the wine syrup:

While baking, combine wine, sugar, vanilla extract, and cinnamon together in a saucepan to make the toffee sauce. Bring to the boiling point and then simmer over low heat, stirring occasionally, until the sauce reduces, about 30 minutes. Remove from heat and let cool to room temperature.
Remove the cake from the oven. While still hot, poke about 40 holes all over the surface using a skewer. Pour over ½ cup pinot noir sauce and leave to soak for 10 minutes.
Use the overhang to lift the cake out, cut, serve warm with the remaining warm sauce over the pudding and topped with ice cream or cream.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 364kcal (18%) Carbohydrates 65g (22%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 73mg (24%) Sodium 113mg (5%) Potassium 286mg (8%) Fiber 5g (20%) Sugar 47g (94%) Vitamin A 422IU (8%) Vitamin C 0.01mg (0%) Calcium 106mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 7servings

Amount Per Serving

Calories 364 kcal

% Daily Value*

Serving	1g
Calories	364kcal	18%
Carbohydrates	65g	22%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	73mg	24%
Sodium	113mg	5%
Potassium	286mg	6%
Fiber	5g	20%
Sugar	47g	94%
Vitamin A	422IU	8%
Vitamin C	0.01mg	0%
Calcium	106mg	11%
Iron	1mg	6%