Sticky figgy puddings

Ingredients

• 3 tbsp of light olive oil, plus extra for greasing
• 100 g of chestnut flour, plus extra for dusting
• 150 ml of boiling water
• 2 tsp instant coffee powder
• 100 g of dried figs, roughly chopped
• 2 eggs
• 75 g of coconut sugar
• 30 g of ground rice
• 1/2 tsp gluten-free baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp xanthan gum
• 35 g of coconut sugar
• 2 tbsp of date syrup
• 1 tsp vanilla paste
• 3 tbsp of non-dairy milk, such as hemp or coconut

Instructions

1. 1

   Preheat the oven to 180°C/gas mark 4

2. 2

   Grease the tins with a little olive oil placed on a piece of kitchen roll. Dust with chestnut flour and shake to remove any excess

3. 3

   Dissolve the coffee powder in boiling water and pour over the chopped figs

4. 4

   In a separate bowl, whisk together the eggs, oil and coconut sugar until frothy. This should only take a few minutes

5. 5

   Mix in the chestnut flour, ground rice, baking powder, bicarbonate of soda and xanthan gum with a wooden spoon before stirring in the fig and coffee mixture

6. 6

   Spoon the mixture evenly between the prepared tins and place onto a baking tray. Transfer to an oven and bake for around 25 minutes or until fully risen and firm to the touch. As an extra test insert a knife or cake tester into the middle – if it comes out clean the puddings are done

7. 7

   Leave the puddings to cool in the tins for about 5 minutes, then remove from the tins by sliding a thin knife around the edge of the puddings and turn upside down on a plate. If so desired, the bottoms can be trimmed to create a perfectly flat base

8. 8

   For the sauce, first place the coconut sugar, date syrup and vanilla paste into a small pan. Place this over a low to medium heat until all the sugar has dissolved

9. 9

   Pour in the non-dairy milk and bring to the boil, before turning the heat down to a simmer. Once the mixture has thickened a little pour the sauce evenly over each of the puddings