Integra Foods — FABA Flour Sticky Date Pudding
I tested Australian-grown Pure: FABA Flour from Integra Foods in a sticky date pudding, with a warm caramel sauce over the top. Follow the flour and binder notes if you use the alternative gluten-free blend.
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Put the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 20–30 minutes.
Ingredient swaps
Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.
Why this recipe works
Caramel changes quickly once the sugar colours. Keep the other ingredients measured and close by so you can follow the next stage without leaving the pan.
Flour and binder options
You can use 310g gluten-free plain flour. If the blend has no xanthan or other binder, increase xanthan to around 2.5–3g. If a blend already contains xanthan or another gum, you generally will not need extra gum. This is not a promise that every blend will give the same result.
Use a tray approximately 23 × 33cm and portion the pudding into around 12–15 serves.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Put the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 20–30 minutes.
- Stick-blend the dates until mostly smooth, leaving a little texture if you like.
- Whisk the eggs and 250g brown sugar until combined and slightly aerated. Mix in the melted butter and vanilla, then the date mixture.
- Combine the FABA flour, xanthan gum, baking powder and salt separately. Fold into the wet mixture just until combined; do not overmix.
- Pour into a greased and lined tray approximately 23 × 33cm.
- For a normal oven, bake at 160°C fan-forced or 175°C conventional for approximately 30–40 minutes. Start checking at 30 minutes. A skewer should come out clean or with a few moist crumbs; I aim for roughly 95–98°C.
- For the alternative Ninja Combi method, use BAKE at 160°C. Start checking at 25 minutes and expect roughly 30–35 minutes, depending on tray and batter depth.
- Put all the caramel-sauce ingredients into a saucepan. Slowly bring to a gentle simmer and cook for 8–10 minutes, stirring regularly, until smooth, glossy and slightly thickened.
- Serve the pudding warm with the warm sauce. Vanilla ice cream is an optional serving suggestion.
Watch Me Make This
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