This date pudding is a very rich treat that is fabulous as breakfast, a snack, or dessert. Unlike some date puddings I have encountered, it does not rise much. But it certainly has boatloads of taste, density, and stickiness- especially if you stack them like pancakes. Even though it seems like a lot of steps to arrive at this pudding, it is not a difficult recipe. I made it for breakfast, before having my usual pot of coffee… and it still turned out miraculously well. A great start to a chilly day.
Preheat oven to 350 degrees. Grease a 12 cup standard size muffin pan (although this much batter really only makes 9).
Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking powder. Let cool about 5 minutes. Put mixture into a food processor or blender, and puree. Set aside.
Cream the Earth Balance with the confectioner’s sugar and add prepared flaxseed. Stir in flour and then date mixture until blended.
Scoop batter into nine of the prepared muffin cups- about 2/3 of the way full. Bake for 25 minutes. While puddings are baking, make the sauce.
Add sugar, non-dairy milk and Earth Balance to saucepan and bring to a boil over medium heat. Continue cooking, stirring occasionally, until candy thermometer reads 230 degrees, or about 7 minutes. Remove from heat and set aside.
Once puddings have finished baking, remove from oven and let cool about ten minutes. Remove puddings from muffin pan and place, bottom side up, on very lightly greased cookie sheet. Spoon a tablespoon of the sauce mixture on top of puddings and return to oven for 5 more minutes.
To serve… pour some sauce on a plate, put pudding on top, and pour sauce over pudding. Sprinkle with powder sugar.