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–+ servings

Gingerbread Sticky Fig Puddings

This gingerbread sticky fig pudding is a play on the classic sticky toffee pudding, but made with figs instead of dates and other wholesome ingredients like oats and tahini. I also added gingerbread spices to make them more warming, satisfying and festive! 
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Prep Time 10 minutes
Cook Time 3 days 45 minutes
Course Dessert
Servings 4
Calories 556 kcal

Ingredients
 
 

  • 165g dried figs I used Crazy Jack figs
  • 240ml milk of choice
  • 3 tbsp coconut oil
  • 3 tbsp tahini
  • 1.5 tbsp agave syrup I used Crazy Jack agave syrup
  • 115g oat flour
  • 1 tsp baking powder 
  • 2 tsp cinnamon
  • 1 tsp ginger
  • Pinch of nutmeg
  • Pinch of all spice
  • Pinch of cardamom
  • 1/4 tsp salt

For the candied walnuts

  • 40g walnuts I used Crazy Jack walnuts
  • 1 tbsp agave syrup
  • Pinch of cinnamon
  • Pinch of salt

For the drizzle

  • 2 tbsp tahini
  • 1 tbsp agave syrup
  • 2-3 tsp milk of choice
  • Pinch of salt

Instructions
 

  • Preheat oven to 180C/160C fan/350F.
  • Chop up the figs and add them to a saucepan along with the milk. Cook on a medium heat for 5-7 minutes. Mash the figs with the back of a wooden spoon until you have a smooth(ish) paste.
  • Take off the heat and mix in the tahini, coconut oil and agave syrup.
  • In a large bowl, mix together the oat flour, spices, baking powder and salt. Fold in the fig mixture and mix until you have a smooth cake batter.
  • Divide between 4 lightly oiled mini basins and bake for 25-30 minutes, or until a skewer comes out clean when inserted in the middle.
  • In the meantime, make the candied walnuts – add the walnuts, agave and pinch of salt to a saucepan. Cook over a medium heat stirring continuously until the syrup has fully coated the walnuts. Remove from the heat and spread over a baking sheet lined with baking paper. Allow to cool completely.
  • Make the drizzle by mixing the tahini, agave syrup, cinnamon, and a pinch of salt in a small bowl.
  • Spoon some of the drizzle on top of the sticky toffee puddings, top with a few walnuts and enjoy!

Notes

Store in the fridge in an air-tight container. You can reheat in the oven or the microwave if you prefer to enjoy them warm. They can last up to a week in the fridge.

Nutrition

Calories: 556kcalCarbohydrates: 67gProtein: 11gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gSodium: 358mgPotassium: 524mgFiber: 8gSugar: 33gVitamin A: 22IUVitamin C: 5mgCalcium: 269mgIron: 3mg
Keyword christmas dessert, Christmas recipes, dairy-free dessert, Festive recipes, figs, gluten-free dessert, healthy dessert, vegan dessert
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