Spiced Orange & Sticky Prune Pudding
Spiced Orange & Sticky Prune Pudding
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Author:
OMGhee
Servings
8
Prep Time
20 minutes
Cook Time
25 minutes
Calories
408
As the seasons begin to change (and just in time for Mother’s Day), many of us start to crave warming, comforting foods. Enter OMGhee’s better-for-you take on the classic sticky date pud - which also happens to be quick to make and foolproof. This recipe is guaranteed to provide you with all the nostalgia and deliciousness of the original, with some clever ingredient swaps that turn it into a nutrient-packed dessert.
First up, using ghee instead of butter provides anti-inflammatory, gut-friendly fats. We’ve then used prunes instead of the traditional dates, because prunes taste fabulous, contain almost half the sugar of dates, and have a host of nutritional benefits. We’ve also cut down the usual amount of added sugar by half – and the pudding is still plenty sweet enough.
Our easy Caramel-Miso Sauce is also made with less than half the sugar found in traditional recipes. Plus, it includes the buttery goodness of OMGhee, and extra flavour and a hint of saltiness from the miso paste.
This pudding is so nourishingly delicious, we’re daring to suggest you could even serve it for breakfast in bed for mum or another special mother figure in your life (of course, you could be a little more conventional and make it as a special dessert). Either way, we reckon you’ll be showered with love and thanks.😊
Ingredients
- 200g pitted prunes, chopped
- Zest and juice of 1 orange
- 1 teaspoon bicarbonate of soda
- ½ cup (55g) plain unbleached flour, or white spelt flour
- ½ cup (60g) wholemeal flour, or wholemeal spelt flour
- ½ cup (75g) brown, coconut or rapadura sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
-
80g OMGhee, melted, at room temperature
- 2 extra-large pasture-raised eggs
- CARAMEL MISO SAUCE
- 200ml pure cream
- 65g brown, coconut or rapadura sugar
- 2 Tablespoons OMGhee
- 1 Tablespoon white (shiro) miso paste
Directions
Preheat your oven to 180° (not fan-forced). Use a little OMGhee to grease a 20x20cm baking pan and then line it with baking paper, allowing the paper to extend up two sides of the pan.
- Using a large bowl that will hold all the pudding ingredients, add the chopped prunes with the orange zest and bicarb soda and stir well to combine. Put the orange juice in a measuring jug and add enough water to reach 1 cup (250ml). Bring the orange juice and water to the boil in the microwave or a small saucepan, pour over the prunes and mix well. Set aside to cool.
- In a separate medium bowl, whisk together both flours, sugar, baking powder, salt, ginger and mixed spice to evenly distribute all the ingredients.
- Once the prune mixture has cooled, puree half the mixture (this is easy to do with a stab blender). Return the pureed mixture to the bowl with the rest of the chopped prunes and juice, then whisk in the melted OMGhee and eggs.
- Add the whisked dry ingredients to the prune mixture, stirring gently with a metal spoon to incorporate all the flour. Don’t overmix.
- Pour the mixture into your prepared pan. Bake for 20-25 minutes, until the top is golden and a small skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes before cutting into squares. Serve warm with the Caramel-Miso Sauce drizzled over and a dollop of cream or ice-cream.
For the Caramel-Miso Sauce
Place cream, sugar and ghee in a small saucepan. Cook over low heat, stirring, until the sugar is dissolved and the ghee has melted.
- Bring to a gentle simmer, and cook, stirring, for 6-8 minutes, until thickened and a deep golden brown.
- Remove from the heat and whisk in the miso paste until it’s completely dissolved and the sauce is smooth. Drizzle over the sticky prune pudding while the pudding and sauce are both still warm.
Recipe Note
Both the pudding and the sauce will keep well, covered in the fridge for up to 4 days. Reheat individual servings of the pudding in the microwave or in a warm oven. Gently reheat sauce in a small saucepan. If the sauce separates when reheating, simply whisk in a tablespoon of water and cook over medium heat for a minute or so and the sauce will come back together.
You can also freeze individual servings of the pudding for up to 2 months. Defrost at room temperature on your kitchen bench, and then reheat in the same way.
You can’t freeze the Caramel-Miso Sauce, but we know you won’t have any trouble using leftovers (if you have them)! Drizzle over biscuits, muffins, cakes or a bowl of vanilla ice-cream for a deliciously sweet and salty bit of indulgence.
If you don’t have any miso in the pantry, or prefer a more traditional caramel sauce, simply stir in 1 teaspoon vanilla extract and a good pinch of flaky salt when you remove it from the heat. Or use our other recipe here
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