Sticky pudding. I’ve seen them in every grocery store I’ve visited since moving to Australia. Usually with dates or toffee somewhere in the title. Made me wonder….what’s all the hype? So I decided I should give it a try.
We had a group of people over for snacks the other day, and I whipped up a lil Rum Punch. I like to keep my mixers and alcohol separate – you never know what kind of drink people are into so I prefer to add per person. Plus its nice to pretend I’m having a cocktail when I’m actually not…just drinking a lil mixer with bubbly water from time to time. Although at the end of this pregnancy anything too sweet makes me swell up like a balloon so I’ve been opting for water, water, water, and well water. Also, apologies my mind is jumping like a jackrabbit, I think peoples personality kind of determine their drinking style. Some people drink for the taste, for the experience, to get tipsy, to bond with others, etc. So I get a feel for their vibe and mix accordingly.
Reeling in back in….I had a lil mixer leftover and didn’t want to drink it. Although Rum Punch is delicious – what gives it that special lil something you can’t place? Raspberries. Yup. Pineapple, orange, and lemon juice. Raspberry syrup. Mix well. Boom you now have the most bomb Rum Punch base ever. I’ll post the recipe sometime in the future. For this recipe you can use any kind of fruit punch or fruit juice blend. I recommend something with pineapple and lemon/lime juice in it. That will really brighten this heavy dessert up a bit.
Rum Punch Sticky Pudding
1 cup fruit punch juice or Rum Punch mixer
1 tablespoon apple cider vinegar
1 1/2 cups gluten free, self rising flour
1/2 cup white cane sugar or applesauce*
~1/2 cup dried fruit: raspberries, pineapple, lemons, papaya, cranberries or anything tart
~1 teaspoon baking powder
~1/2 teaspoon sea salt
~1/3 cup coconut oil
~1/4 cup lemon juice
~1 1/2 tablespoons vanilla
~1 tablespoon raspberry syrup (optional)
*Note: for anyone super sensitive to sugar substitute apple sauce instead of sugar. If you don’t mind getting a lil sweet buzz use the sugar. This sticky pudding is great served with a creamy sauce that isn’t sweetened much to balance out all that sugar… so test the recipe both ways to see what works best for your palate.
1) Pre-heat oven to 350F or 175C. Mix all wet ingredients together in one bowl and beat well. Mix all dry ingredients -except dried fruit- together in another bowl. If you have the time sift the dry ingredients together.
2) Combine the two together until your mixture is lump free – be careful not to ‘whip’ mixture or you’ll end up with too many air bubbles like mine hehe. Gently fold in the dried fruit along with the dried ingredients to the whipped wet ingredients.
3) Pour batter into a lightly greased bunt pan. Place bunt pan into the oven. Bake for about 35 minutes or until a toothpick/knife inserted in the middle comes out clean.
4) Allow to cool for about 15 minutes before serving fresh or allow to cool for about 30 minutes before wrapping it up for later. Stay fresh for about 5 days – although it’ll probably be eaten before then. Also this dish reheats very well – so give yourself a lil warm hug from the inside with this reheated treat.
As always feel free to reach out to me via the CONTACT tab above. If you want to follow my daily food adventures scroll all the way down and check out my Instagram account. I usually post new recipe photos ever handful of days but I update my Instagram story pretty regularly with whatever cooking shenanigans I’m up to that day. I’ve gotten a couple requests from people and I promise they are coming! I’m just not able to get to the grocery store daily like I used to so it’ll take a lil longer than it might have before. Never fear, all is coming!