In the past few weeks, I have become completely besotted with Hemsley and Hemsley’s cookbook. If you haven’t found them yet, Hemsley and Hemsley are sisters who are passionate about nutritious, unprocessed, whole food so I can happily eat their recipes without any guilt. Not a day goes by at the moment when I don’t make one of their recipes. Unsurprisingly, this was one which my fiance was particularly excited about.
The sweetness of this pudding comes from whole dates instead of any refined sugar and combines ground almonds, coconut flour, eggs and butter to make a batter.
This is beautiful warm, with date sauce (made just from dates and butter) and creme fraiche. It’s also makes a moist, light cake if eaten cold. I love a dessert that’s an all rounder. It’s certainly not as sweet as traditional sticky toffee pudding, but it also doesn’t leave you feeling rubbish after you’ve eaten it and you know that you’ve got some goodness from it. Is it possible it can taste even nicer because of that?!
P.S. for a fellow lover of Hemsley and Hemsley, have a read of the lovely Lauren at The Figs Heart to find out all about why bone broth is something you need in your life. As a former non meat eater, I never thought I’d be writing this, but I totally agree with her.
As always, I love and appreciate your comments!