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Delicious & Quick Gluten Free Desert

23rd November 2016

Sticky Date Pudding

A tried and tested favourite of all the team at Beacon. This comes from Lorraine's library of go to recipes for quick and easy meals when friends drop by and we've adapted it for those who require a Gluten Free diet.

Best thing is... you can make it quick and easy in our camp kitchen using the microwave. You're friends and family will be really impressed! This is how we do Gourmet Camping...

Pudding

Method

  • 185 g Dates, pitted and roughly chopped
  • 300 mL water
  • 1 tsp Bicarbonate of Soda
  • 70 g Butter, melted
  • 185 g Raw Sugar
  • 1/4 tsp Vanilla Essence
  • 2 Eggs, lightly beaten
  • 185 g Gluten Free Self-raising Flour, Sifted.
  1. Place dates and water in a large bowl, cook in the microwave on High (100%) for 6 minutes.
  2. Mash dates with a fork until a nice pulpy consistancy.
  3. Stir through Bicarb - mixture will foam.
  4. Leave to cool slightly, then stir through butter and add sugar and vanilla. Mix well.
  5. Gradually add eggs, beating well between each addition.
  6. Using a metal spoon, gently fold through flour until just combined. Take care not over mix.
  7. Spoon mixture in to greased microwave safe dish for one large desert or two 6-hole silicon muffin trays for individual size portions.
  8. Microwave on Medium High (75%) - 10 minutes for large dish; 6 minutes for muffin size.

Butterscotch Sauce

 
  • 300 g Soft Brown Sugar
  • 1 cup cream
  • 60 g Butter
  • 1 tsp Vanilla Essence
  1. Combine all ingredients in a microwave safe bowl or jug.
  2. Cook on High (100%) for 5 1/2 minutes, stirring well after every minute.
  3. Serve pudding with hot butterscotch sauce and cream or ice-cream... or both!

Puddings and sauce can be frozen ahead. After a day on the road travelling to your holiday destination, they'll be ready to heat and enjoy.