My favorite new taste sensation from visiting Australia was this amazingly gooey dessert infused with dates and caramel. It’s a bit like a British sticky toffee pudding (warm sponge cake drenched in butterscotch sauce) but with dates added. Hope you enjoy it!
1 cup chopped pitted dates – $2.00 1 tsp baking soda – $0.01 1 1/2 cups boiling water – free 1/2 cup brown sugar – $0.26 1/3 cup + 1 tbsp margarine – $1.09 1 egg – $0.29 1 1/2 tsp vanilla – $0.30 2 cups flour – $0.32 1 tsp baking powder – $0.01 1 cup brown sugar – $0.52 1/4 cup soy milk – $0.09
1. Combine dates, baking soda and boiling water. Let stand for at least 15 minutes to soften up the dates.
2. Cream together 1/2 cup brown sugar with 1/3 cup margarine. Mix in the egg and vanilla, then the flour and baking powder. Add the date mixture and mix until combined.
3. Pour into a 9″ round or 5×8″ rectangle pan. Bake at 350F for 30 minutes until golden brown.
While it’s baking, make the sauce: heat the 1 cup brown sugar, soy milk, and 1 tbsp margarine in a small pot on medium heat. Bring to a boil, stirring frequently. Let it bubble for 1 minute, then remove from heat and set aside.
When the pudding comes out of the oven, poke several holes in it and pour all the sauce over the whole thing, letting it soak into the pudding. Serve warm. Also freezes well for reheating on another day. We like to top the leftovers with peanut butter and blueberries!
If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well! Tastes like Hawaii. 🙂 Original recipe credit to Trang at Wild Wild Whisk.
Ingredients ($14 total for about two dozen cookies)
1 cup coconut oil or butter, room temperature – $2.48 2/3 cup white sugar – $0.58 1 tsp vanilla – $0.20 2 cups flour – $0.32 1/2 cup cocoa – $0.55 1 cup macadamia nut, ground up in a blender – $9.99 1/4 tsp salt – $0.03
1. Make the dough: mix the first three ingredients together, then add in the rest. Mix it with a spoon and then by hand until the dough comes together, then roll it out into a long log or ball. Wrap with cling wrap and put in the freezer for an hour to firm up.
2. Remove from the freezer and slice into rounds with a sharp knife, or mold into whatever shapes you like. The kids had fun with this part! Put the shaped cookies onto a parchment-lined baking sheet, then put the baking sheet back in the freezer while you preheat the oven.
3. Bake at 350F for 20 minutes, then remove from the oven and cool in the pan for 5 minutes. Press chocolate chips or decorations into the tops of the cookies while they’re cooling if you like. Transfer to a wire rack to cool completely. Enjoy with coffee or a fresh glass of soymilk.
When I first heard about this recipe, I thought it was strange to put a meat pie in a puddle of pea soup. But it actually turns out to be fantastic, like adding a healthy gravy to moisten your pie. I prototyped this recipe with store-bought pies and soup, but of course you could make your own too.