Sticky Date Pudding

Ingredients for the pudding:
[ ] 250 grams Medjool dates, pitted and roughly chopped
[ ] 250 ml boiling water
[ ] 1 teaspoon bicarbonate of soda
[ ] 100 grams butter, softened
[ ] 110 grams honey
[ ] 1 teaspoon vanilla extract
[ ] 100 ml goat milk
[ ] 2 cups Miracle Meel
[ ] 2 teaspoons baking powder
[ ] 2 teaspoons psyllium husk powder
[ ] ½ teaspoon ground cinnamon
[ ] ¼ teaspoon salt

For the sauce:
[ ] 80 ml full-fat goat milk
[ ] 25 grams butter
[ ] 1 tablespoon honey
[ ] ½ teaspoon vanilla extract
[ ] 1 teaspoon Miracle Meel
[ ] ⅛ teaspoon salt

Method:
[ ] Preheat the oven to 175°C
[ ] Grease a 18 × 25 dish with 10 grams butter
[ ] Place the chopped dates in a bowl. Pour over the boiling water, stir in the bicarbonate of soda and leave for 15 minutes until softened
[ ] Blend the dates and water briefly with a stick blender, leaving a little texture
[ ] Beat together the softened butter, honey, vanilla extract and goat milk until smooth
[ ] In a separate bowl, combine the Miracle Meel, baking powder, psyllium husk powder, cinnamon and salt
[ ] Fold the dry ingredients into the wet ingredients
[ ] Stir in the warm date mixture until evenly combined. The batter should be thick but easily spoonable
[ ] Transfer to the prepared baking dish and smooth the top
[ ] Bake for 35 minutes
[ ] Place the goat milk, butter, honey, vanilla extract and salt in a saucepan and bring to gentle simmer over low-medium heat
[ ] Whisk continuously until the butter has melted
[ ] Whisk the Miracle Meel with 1 tablespoon of the cold goat milk until completely smooth
[ ] Add the slurry to the saucepan and simmer gently on lowest heat for 2 minutes, whisking frequently
[ ] Remove from the heat
[ ] Poke small holes over the warm pudding with a skewer
[ ] Spoon the warm sauce over the pudding and allow it to soak in for 10 minutes
[ ] Serve warm