Recipes

No bake. Just make and enjoy! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.

  • Serves12
  • Prep (min) 25
  • Cook (min) -
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)
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Mini sticky date puds!

No bake. Just make and enjoy! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.

Ingredients

1 grown-up
The Puds
150g pitted dates (see substitutions)
50g Big Oz Gluten Free Jumbo Oats (see substitutions)
2 tbsp golden linseed
2 tbsp cocoa powder
½ tsp ground cinnamon
1 tsp vanilla extract

The topping
50g egg free icing sugar
1 ½ tsp water
2-3 drops of green natural food colouring
1 tsp egg free icing sugar (extra)
Dr Oetker Soft Silver Pearls

Substitutions
150g dried figs if you are allergic to stone fruits
65g shredded coconut if you're not able to tolerate oats

 

Method

1. Take one grown-up and put them in charge! Ask them to put the kettle on, nope not for a cuppa, but to submerge your dates in a bowl of boiling water. Be careful around boiling water, let the grown-up handle this. Leave them to soak for at least 5 mins while you make the topping. 

2. In a small bowl mix together 50g icing sugar and water to make thick icing, and set aside until needed.

3. Next place the oats and linseed in a food processor and whizz for 1 minute, until it looks a bit like crumbs. Add the cocoa powder, cinnamon and vanilla extract. Ask the grown-up to drain your soaked dates and add the dates to your mix too. Then whizz again until it forms one big choc-ball!!

4. Now grab a bite size piece of mixture (about a heaped teaspoon) and roll it between your hands to make a mini ball. Continue until all your mixture has gone. (Makes around 12 mini balls.)

5. Time to decorate! Spoon a little of your prepared icing on top of each pud and let it slowly dribble down the sides (there should be some mixture left over to make the holly leaves). Then pop three Soft Silver Pearls on top of each pud for the 'berries'. 

6. Stir in a few drops of green food colouring to the leftover icing to make the holly leaves, plus an extra teaspoon of icing sugar to thicken it up even more. Then pinch off tiny pieces and place two 'holly leaves' on each pud. Finally dust with icing sugar and your Mini Sticky Date Puds are done. Yum!

Tip:  You can premake your puds and store in the freezer for up to a month, defrost to room temperature and ice on the day of eating. You can also store your puds in an airtight container for up to a week.