Did I really promise to share this recipe last December? Oh, shame on me! It’s taken me a whole year to get around to doing it, but you’re going to be happy I did, because this sticky ginger pudding is the bee’s knees. It’s super-easy to make, and consists of the simplest ingredients: bananas, coconut oil, honey, ginger, coconut flour, egg, baking soda and salt. It’s rich, sticky, spicy, sweet and gooey. It’s heavenly served warm with whipped coconut cream, and I’m sure it’ll go well with a dairy-free ice cream or custard.
Since I have tamed my sweet tooth over the years, and raw organic honey is so costly, I was somewhat tempted to cut down on the amount of honey used in this recipe. Don’t do it. As the original recipe states, the pudding will likely lose the ‘sticky’ if the amount of honey is reduced. Losing the ‘sticky’ in this dessert would be a sin. Be good to yourself, and stick with the full amount. If it’s too sweet, just take a smaller piece.
STICKY GINGER PUDDING (paleo, gluten-, dairy-, refined sugar-free)
adapted from healing family eats: sticky ginger pudding
- 400 g (1-2/3 c) mashed ripe bananas, about 3
- 85 g (1/2 c) melted virgin coconut oil
- 170 g (1/2 c) raw honey, softened
- 1 teaspoon freshly grated ginger root
- 1 teaspoon ground ginger powder
- 55 g (1/2 c) coconut flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 large egg
- 1 pinch sea salt
1. Preheat oven to 180 c (350 F), and grease one 1-liter (2-pint*) dish with coconut oil.
2. Using a hand beater, beat all of the ingredients together until well combined.
3. Pour batter into the prepared dish. Bake in the middle of the oven for 45-55 minutes until browned and just firm to the touch. Try not to overcook, as it will reduce the wonderful stickiness.
4. Serve warm with whipped coconut cream, dairy-free ice cream or custard. Enjoy!
* an American pint is 473 ml, and a British pint is 568 ml