This week I’m adding this post to the I Blog on Tuesdays linkup hosted by Kylie Purtell. I am aware that currently some people are having a hard time leaving comments on my blog. It is an ongoing issue that I still haven’t worked out because we can’t always replicate the problem. Sometimes comments work fine and sometimes they don’t. If that happens for you, I apologize. We’re still working to resolve it but I really appreciate you coming by to check out my blog regardless – thank you!
I am so excited about the Food52 Cookbook Club‘s book of the month: Tartine All Day! After discovering and loving Elisabeth Prueitt’s first book, Tartine, especially my 6yo daughter’s favorite shortbread recipe, I knew that this book was going to be a hit and it certainly has started out that way. In fact, I was so excited I flipped straight to the index to look through the different recipes in the book and was immediately fixated on the sticky date pudding – Aaron’s favorite dessert – and added it to the menu last week.
The next day I opened my pantry to find that I was out of almond meal – bugger – and needed it for this version of the recipe, so proceeded to use up my leftover cream making hot fudge sauce instead. Fast forward to Sunday and I’m in between dropping off one kid and picking up another and need to duck into Coles to pick up bread and fruit for school lunches. Run into the mum of one of my daughter’s friends in the baking aisle as I’m looking for inspiration for dessert that night and she says “Sticky Date Pudding is always good…” and my eyes light up and I say, “Thanks! I totally forgotten I was going to try a new recipe and ran out of almond meal.” So quickly picked some up and added it to my basket and away I went about the rest of the afternoon kid taxi services.
This recipe is a bit different from your average sticky date pudding recipe because you use almond meal, cornflour and oat flour (I just grind up rolled oats in my food processor) instead of plain flour. The rest of it is completely familiar – soaking dates in boiling water and then adding bicarb soda, making your basic cake batter with butter and sugar and eggs and then alterating between adding the wet date mixture and the flour mixture which also has ginger, cinnamon and baking powder whisked in. This is baked in a cake tin while you make a toffee sauce with butter, brown sugar, cream, vanilla and salt and interestingly a small bit of lemon juice.
We had this hot out of the oven with a scoop of vanilla ice cream and I must say that it was by far the nicest sticky date pudding I’ve ever had. Even though it’s Aaron’s favorite dessert, I must be honest and admit that I usually find it a bit stodgy, but with the oat and almond texture and the hint of lemon the dessert was elevated to another level. I would happily make and devour this dessert over and over again.
On reflection the next day it occurred to me that this pudding recipe was wheat free and I made a mental note to definitely make it when our gluten free friend is over next. (I later remembered she’s allergic to oats too so would need to figure out a substitute for that.) Then I started having a bit more of a look at the recipes in Tartine All Day and noticed that this seemed to be a pattern throughout the book and thought this surely couldn’t be a coincidence. So I flicked to the introduction and read through it and wouldn’t you know, this whole book was made to be wheat free! Now I’m even more excited about this book and cannot wait for the chance to cook from it again.